This recipe was inspired by Sonia M. who posted so many wonderful fish recipes over the last week or so, that I went out and bought a freezer full.
While cooking this, the fragrance of the curry and spices was out of this world!
2 tablespoons olive oil, divided
1 cups thinly sliced onion
3 garlic cloves, minced
1 t. ginger
1 hot chili, (I used a cayenne. Serranos are good too)
1 t. curry
1 t. coriander
1 t. cumin
1/2 t. turmeric
1/4 t. black pepper
1 c. canned diced tomatoes
1 t. salt (or to taste)
1 1/2 lbs firm white fish fillets (I used frozen pollock)
1/2 can lite coconut milk
1/2 c. water (if needed. The fish generates a lot of moisture when cooking so you may not need it)
chicken bouillon
freshly chopped cilantro (to your taste)
- In a large frying pan, heat the oil and saute the onions, garlic, ginger, chile and curry leaves, until the onions are lightly browned. Add the ground spices, tomatoes, bouillon and salt and saute another 15 minutes until the tomatoes are soft. Stir in a couple leaves of cilantro.
- Meanwhile, in a seperate large pot, heat olive oil til very hot. Lay the fish pieces in a single layer in the pan. Simmer 5 minutes. Combine the coconut milk with the water and pour over the fish. Pour in tomato mixture. Gently shake the pan to circulate the sauce, then cover and simmer over low heat for 10 minutes, or more, until the fish is cooked. Remove from heat and add more cilantro. I used about 1/2 cup cilantro in total, as I love the stuff!
recipe adapted from recipezaar
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Comments: 11
Two more months and I'm there ;))
Robin: Grating coconut myself? If I did that, I would eat it!
10+
Hope you like it, Lonnie.
I can't wait for Thanksgiving! ;-P