Recipe
Ingredients
- 2 tablespoon coconut oil
- 1 medium yellow onion (minced)
- salt and pepper (to taste)
- 14 ounce can coconut milk (full fat)
- 1 pint cherry or grape tomatoes (washed)
- 1 tablespoon fresh ginger (minced)
- 3-4 tablespoon garlic cloves (minced)
- 2½ tablespoon curry powder
- ¼ teaspoon red chili powder
- ¼ teaspoon ground cinnamon
- 4 six ounce cod fillets (or other firm mild white fish)
- 3 tablespoon fresh lime juice
- ½ cup cilantro (roughly chopped)
- 2 large limes (quartered, to serve)
Instructions
- Heat the coconut oil in a large high-sided skillet over medium heat. Add onion and reduce heat to just below medium. Season with salt and black pepper. Cook, stirring occasionally, until onions are a light golden brown, approximately 15-20 minutes.
- While onions are cooking, combine coconut milk and tomatoes in a blender or food processor and pulse until just combined. Leave some small tomato chunks. Set aside.
- Once onions are golden brown, stir in ginger and garlic. Add curry powder, chili powder, and cinnamon. Taste and season with additional salt and black pepper, to taste. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.
- Pour coconut milk and tomato mixture into the skillet. Scrape browned bits off the bottom of the skillet and stir until sauce.
- Bring sauce to a gentle simmer and add the fish fillets. Cover and cook for 5 minutes before carefully turning the fish fillets over. Cover and continue cooking another 3-5 minutes, or until the fish is cooked through.
- Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings, as desired.
- Serve immediately with additional lime wedges for squeezing.