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Ingredients
- 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
Ingredients
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Instructions
- 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.
Recipe Notes
Nutrition Facts
Fish in Coconut Curry (Mtuzi wa Samaki)
Amount Per Serving
Calories 265
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
12%
Protein 29g
58%
* Percent Daily Values are based on a 2000 calorie diet.