Adapted from steamykitchen.com.
1 pound boneless, skinless wild fish fillets (I used cod.)
1 Tbsp coconut oil
1/2 onion, roughly chopped
1 tsp ginger root, peeled and roughly chopped
2 cloves garlic
1 14-ounce can diced tomatoes, drained
1 tsp garam masala
1/4 tsp ground cayenne pepper
1/2 tsp sea salt
freshly ground black pepper
1 cup full-fat coconut milk
1/4 cup water
1-2 fresh chili peppers, halved lengthwise (optional)
- Rinse the fish with water and pat dry with paper towels. Cut into 1-inch chunks.
- Place onion, ginger, and garlic in a food processor and process until finely chopped.
- Warm coconut oil in a large skillet over medium heat. Add onion mixture and reduce heat to medium low. Saute, stirring frequently, until very fragrant and lightly browned, about 5 minutes. Do not burn.
- Add garam masala, cayenne, salt, and pepper and saute for 1 minute, stirring well to integrate the spices.
- Add tomatoes and saute for another 3 minutes, stirring frequently. Use your spatula to break up the tomato pieces.
- Increase the heat to medium high. Add coconut milk and water. Bring to a boil, then add fish and continue to boil for 4 minutes or just until fish is cooked through. Serve over curried cauliflower.