Fish With Cumin-Pepper Curry |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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The original recipe calls for halibut, but I think you can use any firm white fish with a mild flavor.. Cooking the spice paste briefly before adding the liquid deepens the flavor of the sauce. Serve this dish over basmati rice. Cooking time depends on the thickness of your fish. Cook until it flakes easily. Ingredients:
1 tablespoon fresh gingerroot, peeled and chopped |
1 tablespoon water |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1/4 teaspoon crushed red pepper flakes |
4 garlic cloves, minced |
1/2 teaspoon black pepper, freshly ground, divided |
2 teaspoons canola oil |
1/4 cup onion, finely chopped |
1 (14 ounce) can chicken broth, fat-free, less-sodium |
3/4 cup light coconut milk |
3 tablespoons fresh lemon juice |
4 (6 ounce) fish fillets |
1/2 teaspoon salt |
4 teaspoons parsley, chopped fresh (optional) |
Directions:
1. Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
3. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
4. Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.
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