For this recipe you can use any type of wild-caught white fish such as cod, grouper, halibut, mahi-mahi or snapper. Serve with steamed cauliflower.
Makes 4 servings
Total Prep Time: 30 minutes
Ingredients
1 ½ pounds/700 grams firm white fish fillets, cut into portions
sea salt and black pepper
1 tablespoon coconut oil
1 yellow onion, finely chopped
1 teaspoon grated fresh ginger
1 crushed garlic clove
1 teaspoon ground coriander
1 teaspoon turmeric
1 green chili pepper, deseeded, finely chopped
8 curry leaves (optional)
1 cup fish or chicken stock
1 ½ cups unsweetened coconut milk
fresh cilantro leaves
Directions
Season fish fillets with sea salt and pepper. Set aside.
Heat oil over medium heat. Sauté onions for a few minutes until soft. Add in ginger, garlic, coriander, turmeric, chili pepper and curry leaves. Stir-fry until aromatic.
Add in stock and coconut milk, bring to boil. Add in fish. Reduce heat to a simmer for 10 minutes or until fish is cooked. Serve garnished with cilantro leaves.
