Coconut Curry Fish

Coconut Curry Fish



Ingredients:

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)


Preparation:

-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.