Tip: Many traditional curry recipes call for ‘browning’ the onions until they reach a deep, dark color with a rich, intense flavor. Here, this process is halted about halfway through to avoid overwhelming the more delicate fish flavor.
Serving suggestions: Basmati rice and/or roasted root vegetables of choice
|Prep Time||15 minutes|
|Cook Time||35 minutes|
- 2 T. coconut oil
- 3 small yellow onion, minced
- Sea salt and black pepper, to taste
- 1 14-oz. can coconut milk, full fat
- 1 pint cherry or grape tomatoes, washed
- 1 T. fresh ginger, minced
- 3-4 garlic cloves, minced
- 2 1/2 T. curry powder
- 1/4 t. red chili powder
- 1/4 t. ground cinnamon
- 4 6-oz. cod fillets (or other firm mild white fish)
- 3 T. fresh lime juice
- 1/2 c. cilantro, roughly chopped
- 2 large limes, quartered, to serve
- Heat the coconut oil in a large high-sided skillet over medium heat. Add the minced onion and reduce heat to just below medium. Season with salt and black pepper, to taste, and stir to combine. 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. (Small tomato chunks should still be visible). Set aside.
- Once onions are golden brown, add ginger and garlic to the skillet and stir to combine. Sprinkle curry powder, chili powder, and cinnamon on top. Season with additional salt and black pepper, to taste, and stir to combine. Cook for approximately 1-2 minutes, or until very fragrant and a thick paste forms.