Coconut Fish Curry

Coconut milk and curry powder combine in a sauce for chunks of white fish and diced tomato in a quick and easy stew for two.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 237 Calories

Ingredients

• ½ teaspoon ground ginger
• 1 onion, chopped
• 3 cloves garlic, minced
• ¼ teaspoon ground turmeric
• 1 ½ teaspoons curry powder
• 1 large tomato, diced
• ¼ teaspoon olive oil
• 4 ¼ ounces coconut milk, divided
• 4 ¼ ounces water, divided
• 3 ½ ounces cod, cut into bite-size pieces

Recipe Instructions

Step 1

Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.

Step 2

Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.