Ingredients:

  • 2 tbsp Coconut oil
  • 1 Large yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 Green chillies, slit lengthwise
  • 1 tsp Ground turmeric
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 14 oz Full-fat coconut milk
  • 0.5 cup Fish stock
  • 1 tbsp Tomato paste
  • 1.5 lbs Firm white fish, cut into 2-inch chunks
  • 1 tbsp Fresh lime juice
  • 0.5 cup Fresh cilantro, chopped
  • 0.5 tsp Salt

Instructions:

  1. Heat the coconut oil in a large non-stick skillet over medium heat. Add the diced onion and sauté for 5 minutes until translucent and soft.
  2. Stir in the minced garlic, grated ginger, and green chillies. Sauté for 1 to 2 minutes until fragrant and golden.
  3. Add the tomato paste, turmeric, cumin, and coriander. Stir constantly for 30 seconds to bloom the spices in the oil.
  4. Add the tomato paste. Stir constantly for 1 minute until the paste darkens to a deep rust color.
  5. Pour in the coconut milk and fish stock. Bring to a gentle simmer and cook for 5 minutes until the sauce thickens slightly.
  6. Season the fish chunks with salt and gently submerge them into the simmering sauce. Reduce heat to low, cover the pan, and poach for 5 to 7 minutes until the fish is opaque and flakes easily.
  7. Remove from heat. Stir in the lime juice and garnish with fresh cilantro before serving.
  8. Let the curry sit for 2 minutes before serving. This allows the sauce to settle and the flavors to fully marry before hitting the plate.