Indian Fish Coconut Curry Recipe

By tulawdog

Ingredients

• 1 pound boneless, skinless fish fillets
• 1 tablespoon vegetable oil
• 1/2 onion, grated on large holes of box grater
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, finely minced
• 1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
• 1 teaspoon garam masala
• 1/4 teaspoon chili powder (cayenne)
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 cup coconut milk
• 1/4 cup water
• 1-2 fresh chili peppers, cut in half lengthwise

Preparation

Step 1

1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!

3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.

4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.