Ingredients:

  • 1 tbsp (15ml) vegetable oil
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch (2.5cm) ginger, peeled and grated (approx. 15g)
  • 1-2 green chillies, finely chopped (optional, adjust to taste) (approx. 5-10g)
  • 1 tsp (5ml) ground turmeric
  • 1 tsp (5ml) ground coriander
  • ½ tsp (2.5ml) ground cumin
  • 1 (14 oz / 400ml) can diced tomatoes, undrained
  • 1 (14 oz / 400ml) can coconut milk (full-fat for best flavour)
  • 1 tbsp (15ml) tomato paste
  • 1 lime, juiced
  • 1 lb (450g) firm white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces
  • Salt and black pepper, to taste
  • Fresh cilantro (coriander), chopped, for garnish
  • Cooked rice (basmati or jasmine recommended)

Instructions:

  1. Heat oil in the skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic, ginger, and chillies (if using) and cook for another minute until fragrant.
  2. Stir in turmeric, coriander, and cumin. Cook for 30 seconds, stirring constantly, until fragrant.
  3. Add diced tomatoes, coconut milk, and tomato paste. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  4. Gently add the fish pieces to the sauce. Season with salt and pepper. Cover and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Stir in lime juice. Garnish with fresh cilantro. Serve hot over cooked rice.