Curry Fish

🧂 Ingredients

• 2 tbsp oil
• 1 large onion

  diced
• 4 cloves garlic

  minced
• 2 tsp grated ginger
• 1 tsp dried thyme
• 1½ tbsp curry powder

  divided
• 2 tbsp tomato paste
• 1 cup diced tomatoes
• 1 14-ounce can coconut milk
• 1 habanero or Scotch bonnet pepper

  minced
• 1½ cups bell peppers

  sliced – any color or mixed
• 2 tsp bouillon powder
• 1½ lb fish

  salmon, red snapper, or any other fish of choice. Cut into 2 to 2½ steaks
• 2 scallion stalks

  chopped
• Salt and pepper

  to taste

Instructions

• 1 Pat the fish dry with a paper towel, season with salt and set aside.
• 2 Heat the oil in a pan over medium heat. Add the diced onions and cook until
  translucent, about 3 minutes.
• 3 Add the garlic, ginger, thyme, and 1 tablespoon curry powder. Cook for about 1
  to 2 minutes while stirring constantly. This will help prevent the curry powder
  from burning.
• 4 Stir in the tomato paste and diced tomatoes; let them cook for about 1 minute to
  blend the flavors.
• 5 Pour in half of the coconut milk. Add the minced habanero, bouillon powder, salt
  to taste, and the bell peppers. Stir well, cover, and bring to a boil.
• 6 Add the remaining coconut milk and the remaining ½ tablespoon of curry powder.
  Stir to combine.
• 7 Gently place the fish in the sauce. Cook for about 6–10 minutes, or until the
  fish is tender and flakes easily.
• 8 Taste and adjust seasonings with salt and pepper if needed. Garnish with chopped
  scallions and serve hot over white rice or with flatbread.

Nutrition Info