Coconut Curry Fish

Ingredients

• 1½ lb firm white fish, cut into large pieces
• 1 tbsp coconut or vegetable oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp curry powder
• ½ tsp turmeric
• ¼ tsp cayenne, optional
• 1 can (13.5 oz) full-fat coconut milk
• ½ cup vegetable or chicken broth
• 1 tbsp soy sauce
• Juice of 1 lime
• ½ tsp salt
• Fresh cilantro
• Cooked jasmine rice

Method

1. 1

   Heat oil in a deep skillet over medium heat. Add onion and bell pepper and cook for 4–5 minutes.

2. 2

   Add garlic and ginger and cook for 30 seconds.

3. 3

   Stir in curry powder, turmeric, and optional cayenne. Cook for another 30 seconds to bloom the spices.

4. 4

   Pour in coconut milk, broth, and soy sauce. Stir and bring to a gentle simmer.

5. 5

   Season fish lightly with salt and carefully nestle the pieces into the curry.

6. 6

   Cover partially and simmer gently for approximately 6–10 minutes, depending on thickness, until the fish is cooked through. Avoid vigorous stirring so the pieces remain intact.

7. 7

   Finish with fresh lime juice and cilantro.

8. 8

   Serve over jasmine rice with plenty of coconut curry sauce.