Indian Coconut Fish Curry

Indian Coconut Fish Curry.jpg

INGREDIENTS

3 servings of any flakey white fish (I used Lemon Sole)
1 can of unsweetened coconut milk
1 medium white onion, chopped
3-4 cloves of garlic, minced
1 inch nub of ginger, minced
1 tsp coriander
1 tsp turmeric
1 tsp curry powder
1/2 cup water
Salt and pepper
1 cup of fresh baby kale or spinach

STEPS

  1. Rinse fish with cold water and pat dry. Season both sides with salt and pepper and set aside.

  2. Add 1 tablespoon of coconut oil to a large skillet on medium-high heat.

  3. Once melted, add chopped onion and let cook until softened, about 5 minutes.

  4. Add garlic and ginger and let cook together for another minute.

  5. Add spices, salt and pepper and mix until onion, garlic and ginger and fully coated with spices.

  6. Add coconut milk and water and bring to a boil.

  7. Add baby kale or spinach and mix until softened.

  8. Place the fillets of fish in the skillet and cover. Reduce heat as needed to maintain a gentle simmer.

  9. Let cook for 10 minutes, until fillets are cooked through.

  10. Serve in a deep platter to enjoy the curry sauce with anything you want to serve on the side (roasted eggplant, cauliflower, quinoa, brown rice… options are endless).

Chloe Moussazadeh