From craving to table
Instructions
- 1
Pat the fish pieces dry and set aside.
- 2
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 3
Add garlic, ginger, and red bell pepper. Cook for another 2-3 minutes until fragrant and slightly softened.
- 4
Stir in the curry powder, paprika, cayenne (if using), cumin, salt, and black pepper. Cook for 1 minute to toast the spices.
- 5
Add the diced tomatoes with their juices and simmer for 3-4 minutes.
- 6
Pour in the coconut milk and bring to a gentle simmer. Let the sauce cook for 5-7 minutes to thicken slightly.
- 7
Gently add the fish pieces into the sauce. Cover and cook for 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
- 8
Stir in lemon juice and chopped cilantro. Taste and adjust seasoning if needed.
- 9
Serve hot over cooked rice, garnished with additional cilantro.