Fish Curry

This fish curry is so good, you're gonna wanna swim in it!

* Makes 3 servings

Ingredients

Fish

• 3 thawed tilapia fish loins (we get ours from Costco!), cut into 2" pieces

• 1 tsp salt

• 1 tsp Kashmiri chili powder

• 1 tsp turmeric

• 1 tsp ground cumin

Curry

• 2 tbsp vegetable oil

• 1 tbsp of finely grated ginger

• 3 garlic cloves, minced

• 1/2 red onion, chopped

• 1/2 a small can of crushed tomatoes

• 1/4 cup of unsweetened coconut milk

• 1/3 cup of chicken or vegetable broth

• 1/2 tsp of ground coriander

• 1 tsp of whole cumin

• 1 tsp of turmeric

• 1/4 tsp of garam masala

• 1 tsp of salt, and more to taste

• 2 tsp of Shan Masala: Meat & Vegetable spice mix

• 1/2 tsp Kashmiri chili powder

Garnish

• 1/4 red onions, sliced

• Juice of 1/2 a lemon

Recipe

1. Coat fish with dry seasonings in a medium bowl.

2. Heat 1 tbsp oil in a nonstick pan and cook fish pieces until lightly browned (about 2 minutes per side). The fish won't be cooked all the way through.

3. Heat another 1 tbsp of oil and sauté the ginger and garlic until fragrant.

4. Add in the chopped onions and all of the spices (including salt). Sauté until the onions become jam-like.

5. Pour in the crushed tomatoes and cook until the tomatoes are darkened in color (about 5 minutes).

6. Pour in coconut milk and broth. Combine and bring to a boil.

7. Taste for salt and adjust accordingly.

8. Add the fish and cook for another 2-3 minutes (or just until the fish is cooked through).

9. Serve over a bed of basmati rice and top with pickled onions.