Coconut Fish Curry
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
2 tbsp extra virgin olive oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
salt and pepper, to taste
1 ½ tbsp curry powder
2 garlic cloves, minced
1 tbsp root ginger, grated
1.5 lbs (680 g) frozen cod
14 oz (400 ml) can full-fat coconut milk
1 lime, juiced
4 green onions (spring onions), sliced, to garnish
fresh cilantro (coriander), chopped, to garnish
Nutrition
(Per Serving)
Calories
422
Fats
27 g
Protein
33 g
Carbs
11 g
Instructions
- Heat olive oil in large pot over medium-high heat. Add red and green bell peppers and onion, season with salt and pepper, and sauté for 4 to 5 minutes.
- Add curry powder and cook for 1 minute, stirring constantly. Add in garlic and ginger and cook until fragrant (about 30 seconds).
- Place cod fillets on top of cooked vegetables, or nestled into vegetables, and pour coconut milk over.
- Cover pot with lid and bring to a boil. Turn heat to low and simmer gently for 20 minutes, or until fish is cooked through.
- Add more salt and pepper to taste, if desired. Squeeze in lime juice, then garnish with sliced green onions and cilantro. Serve immediately.