Ingredients:

  • 1.5 lbs (680g) firm white fish fillets (cod, haddock, or tilapia), cut into 2-inch pieces
  • 1 tablespoon (15ml) lime juice
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) coconut oil (or vegetable oil)
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 green chilli, finely chopped (adjust to taste)
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) ground coriander
  • 1/2 teaspoon (2.5ml) ground turmeric
  • 1/4 teaspoon (1.25ml) ground cloves
  • 1/4 teaspoon (1.25ml) ground cardamom
  • 1 (14 oz/400ml) can full-fat coconut milk
  • 1 (14 oz/400g) can diced tomatoes, undrained
  • 1 cup (240ml) vegetable broth or water
  • 1/2 teaspoon (2.5ml) salt (or to taste)
  • 1/4 teaspoon (1.25ml) black pepper (or to taste)
  • Fresh cilantro, chopped
  • Lime wedges

Instructions:

  1. Prepare the Fish: Marinate fish with lime juice, salt, and pepper. Set aside.
  2. Sauté Aromatics: Heat coconut oil in a large skillet. Sauté onion until softened, then add garlic, ginger, and chilli. Cook until fragrant.
  3. Add Spices: Stir in cumin, coriander, turmeric, cloves, and cardamom. Cook for 1 minute, until fragrant.
  4. Build the Curry: Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer, then reduce heat.
  5. Simmer: Simmer for 15 minutes, allowing the sauce to thicken slightly.
  6. Add Fish: Gently place the marinated fish into the simmering curry.
  7. Cook the Fish: Cover the skillet and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook!
  8. Season: Season with salt and pepper to taste.
  9. Garnish & Serve: Garnish with fresh cilantro and serve with lime wedges.