Coconut Fish Curry

• servings: 2 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 ½ teaspoons curry powder

½ teaspoon ground ginger

¼ teaspoon ground turmeric

¼ teaspoon olive oil

3 cloves garlic, minced

1 onion, chopped

4 ¼ ounces coconut milk, divided

4 ¼ ounces water, divided

3 ½ ounces cod, cut into bite-size pieces

1 large tomato, diced

Directions

Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.

Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

Nutrition

• Calories: 237 kcal
• Total Fat: 14 g
• Saturated Fat: 12 g
• Unsaturated Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 51 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 12 g