Coconut Fish Curry

Hello fellow food lovers! Today, I'm sharing a recipe that's become a staple in my kitchen: a vibrant and comforting Coconut Fish Curry. It's quick, easy, and bursting with flavor, perfect for a weeknight dinner or a casual weekend meal.

This recipe leans on the bright tang of tomatoes and the creamy richness of coconut milk, balanced with a gentle spice that warms you from the inside out. Let's dive in!

Ingredients:

• 1.5 lbs white fish fillets (cod, tilapia, or haddock work well), cut into 1.5-inch pieces
• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup fish stock or vegetable broth
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Aromatics: Heat the coconut oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the Spices: Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another minute until fragrant.
3. Bloom the Spices: Add the turmeric, coriander, and cumin. Cook for about 30 seconds, stirring constantly, until the spices release their aroma.
4. Create the Base: Pour in the diced tomatoes (undrained), coconut milk, and fish stock or vegetable broth. Stir well and bring to a simmer.
5. Simmer and Thicken: Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the sauce to thicken slightly.
6. Add the Fish: Gently add the fish pieces to the curry. Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.
7. Finish with Lime: Stir in the lime juice and season with salt and pepper to taste.
8. Garnish and Serve: Garnish with fresh cilantro and serve hot with rice, naan, or your favorite side.
   
   
   

Tips and Variations:

• For a richer flavor, you can add a tablespoon of tomato paste along with the diced tomatoes.
• If you prefer a thicker curry, simmer it for a few more minutes or add a slurry of cornstarch and water.
• Feel free to add other vegetables like bell peppers, spinach, or peas.
• If you do not have fresh ginger, ground ginger can be used. use about 1/2 a teaspoon.
• For a spicy curry, add more green chilis, or a pinch of cayenne pepper.

This Sunshine Coconut Fish Curry is a delightful dish that's sure to brighten up your mealtime. Enjoy!