Ingredients
- 1 lb white fish fillets (tilapia, cod, or snapper), cut into chunks
- 1 can (13.5 oz) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tomato, diced
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp chili powder (adjust to taste)
- 1 tbsp lime juice
- 1 tbsp fish sauce or soy sauce
- 1 tbsp oil (coconut or vegetable)
- 1/2 cup water or fish broth
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Add chopped onions and sauté until soft and translucent.
- Add garlic and ginger, stirring for about 30 seconds until fragrant.
- Stir in curry powder, turmeric, cumin, and chili powder. Cook for another 30 seconds to release flavors.
- Add the diced tomato and cook until softened.
- Pour in the coconut milk, fish sauce, and water or fish broth. Bring to a simmer.
- Gently add the fish chunks and simmer for 5-7 minutes or until the fish is cooked through and flakes easily.
- Stir in lime juice and adjust seasoning with salt and pepper as needed.
- Garnish with fresh cilantro and serve hot with steamed rice or naan.
Would you like to adjust the spice level or add any additional ingredients? 😊