Fijian-Inspired Coconut Fish Curry

Ingredients

• 1 tablespoon neutral oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons mild curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine salt
• 1 can (13.5 ounces) unsweetened coconut milk
• 2 medium tomatoes, chopped
• 1/4 cup water
• 1 1/2 pounds boneless cod fillets, cut into large chunks
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped cilantro

Step-by-step instructions

1. Heat oil in a wide saucepan over medium heat. Cook onion for 5 minutes, then stir in garlic and ginger for 1 minute.
2. Add curry powder, turmeric, and salt; stir for 30 seconds. Add tomatoes and cook for 3 minutes until starting to soften.
3. Pour in coconut milk and measured water. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
4. Nestle fish into the sauce. Simmer gently for 6 to 8 minutes, turning once, until the thickest pieces reach 145°F (63°C).
5. Remove from heat and stir in lime juice carefully. Divide into four bowls, sprinkle with cilantro, and serve hot.

Ingredient substitutions

• Replace cod with the same weight of tilapia or haddock; cook to 145°F (63°C).

Storage & reheating

Refrigerate within 2 hours for up to 3 days. Freeze for 1 month; thaw refrigerated and reheat gently to 165°F (74°C).

What to serve with it

Serve with steamed rice and sautéed leafy greens.