Looking for a quick and easy curry made from scratch? Here it is! I was in the mood for a fish curry and came across this great recipe. I made only minor modifications to the original on steamykitchen.com, which also has some awesome photos. I did not include the fresh peppers and it still had a nice kick, but if you really want some heat, go ahead and put them in. Enjoy!
Adapted from steamykitchen.com.
- boneless, skinless wild fish fillets (such as cod) - 1 pound
- coconut oil - 1 Tbsp
- onion - 1/2, roughly chopped
- fresh ginger root - 1 tsp, peeled and roughly chopped
- garlic cloves - 2
- diced tomatoes - 1 14-ounce can, drained
- garam masala - 1 tsp
- ground cayenne pepper - 1/4 tsp
- sea salt - 1/2 tsp
- freshly ground black pepper - to taste
- unsweetened full-fat coconut milk - 1 cup
- water - 1/4 cup
- fresh chili peppers - 1-2, halved lengthwise (optional)
- Rinse the fish with water and pat dry with paper towels. Cut into 1-inch chunks.
- Place onion, ginger, and garlic in a food processor and process until finely chopped.
- Warm coconut oil in a large skillet over medium heat. Add onion mixture and reduce heat to medium low. Saute, stirring frequently, until very fragrant and lightly browned, about 5 minutes. Do not burn.
- Add garam masala, cayenne, salt, and pepper and saute for 1 minute, stirring well to integrate the spices.
- Add tomatoes and saute for another 3 minutes, stirring frequently. Use your spatula to break up the tomato pieces.
- Increase the heat to medium high. Add coconut milk and water. Bring to a boil, then add fish and continue to boil for 4 minutes or just until fish is cooked through. Serve over curried cauliflower.