Ingredients:

  • 1 tbsp coconut oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 tsp / 6g)
  • 1 inch ginger, peeled and grated (about 1 tbsp / 15g)
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 tsp ground turmeric (5 ml / 3g)
  • 1 tsp ground cumin (5 ml / 3g)
  • ½ tsp ground coriander (2.5 ml / 1.5g)
  • ½ tsp chilli powder (2.5 ml / 1.5g) (optional, for extra heat)
  • 1 (14-ounce) can full-fat coconut milk (400 ml)
  • 1 (14-ounce) can diced tomatoes, undrained (400 ml)
  • 1 tbsp tomato paste (15 ml / 15g)
  • 1 lb firm white fish fillets, such as cod, haddock, or tilapia, cut into 1-inch pieces (450g)
  • 1 tbsp lime juice (15 ml)
  • Salt and black pepper to taste
  • Fresh cilantro leaves, chopped, for garnish (optional)

Instructions:

  1. Heat coconut oil in a large skillet over medium heat. Add onion and sauté until softened and translucent. Add garlic, ginger, and green chilies; sauté until fragrant.
  2. Stir in turmeric, cumin, coriander, and chilli powder (if using). Cook for about 30 seconds until fragrant, being careful not to burn the spices.
  3. Pour in coconut milk and diced tomatoes. Stir in tomato paste. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.
  5. Gently add fish pieces to the simmering sauce. Cover and cook until the fish is cooked through and flakes easily with a fork.
  6. Stir in lime juice. Season with salt and black pepper to taste.
  7. Garnish with fresh cilantro (if using). Serve hot.