Ingredients and Weight:
- 2 lbs white fish fillets (such as cod, halibut, or tilapia), cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 large tomato, diced
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet over medium heat, heat the vegetable oil. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook for 1 minute more.
- Stir in the curry powder, cumin, turmeric, and garam masala. Cook for 30 seconds, or until fragrant.
- Add the coconut milk, chicken broth, and tomato. Bring to a simmer and cook until the sauce has thickened slightly, about 10 minutes.
- Add the fish and cook until cooked through, about 5 minutes.
- Stir in the cilantro and serve over rice or naan bread. Garnish with lime wedges, if desired.
Nutritional Information:
- Calories: 300
- Fat: 15g
- Carbohydrates: 30g
- Protein: 30g
Dish Characteristics:
- Creamy and flavorful curry sauce
- Tender and flaky fish
- Aromatic blend of spices
- Vibrant color from the tomato
User Comments:
- "This was an absolutely delicious curry! The sauce was perfectly balanced and the fish was cooked perfectly."
- "I loved the combination of spices in this dish. It was flavorful but not overwhelming."
- "This is a great recipe for a weeknight meal. It's easy to make and the whole family loved it."
Special Precautions and Tips:
- If you can't find garam masala, you can make your own by combining equal parts ground coriander, cumin, black pepper, cinnamon, and cloves.
- To make this dish vegetarian, substitute chickpeas or tofu for the fish.
- Serve with naan bread, rice, or roti for a complete meal.
