Coconut Curry Fish

Coconut Curry Fish

Ingredients:

1 lb white fish (like cod or tilapia), cut into chunks

1 can (14 oz) coconut milk

1 tbsp curry powder

1 tsp ground cumin

1 tsp turmeric

2 tbsp oil (vegetable or coconut oil)

1 small onion, finely chopped

2 cloves garlic, minced

1-inch piece of fresh ginger, grated

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Lime wedges for serving (optional)

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Instructions:

1. Sauté aromatics:

In a large skillet or saucepan, heat oil over medium heat. Add chopped onion and cook until soft and translucent (about 3–4 minutes). Stir in garlic and ginger, cook for 1 more minute.

2. Add spices:

Sprinkle in the curry powder, cumin, and turmeric. Cook for about 30 seconds to toast the spices and release their aroma.

3. Pour in coconut milk:

Stir in the coconut milk and bring to a gentle simmer. Season with salt and pepper to taste.

4. Add the fish:

Carefully place the fish chunks into the sauce. Simmer gently (do not boil) for 8–10 minutes, or until the fish is cooked through and flakes easily.

5. Finish and serve:

Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve hot with steamed rice, naan, or flatbread. Add a squeeze of lime for brightness if desired.