Fish in Coconut Curry (Mtuzi wa Samaki)
- 1 1/4 lb skinless halibut or other firm white fish fillet
- 1 1/2 tsp Madras curry powder divided
- 3/4 tsp salt divided
- 1/4 tsp black pepper divided
- 1 tbs canola oil
- 1 cup onion finely chopped
- 1 cup red bell pepper finely chopped
- 2 tsp fresh ginger peeled and minced
- 3 cloves garlic minced
- 2 3/4 cups chopped tomato (2 large)
- 2 tbs fresh lemon juice
- 3/4 cup light coconut milk
- 4 lemon wedges
- chopped fresh cilantro optional
- Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
- Add onion and bell pepper to pan; sauté 4 minutes or until tender. Add ginger and garlic; sauté 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
- Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish. Serve with lemon wedges and chopped fresh cilantro, if desired.
Calories: 265kcalCarbohydrates: 15gProtein: 29gFat: 10gFiber: 3g
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