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Coconut Curry Fish

#DF #GF #salmon #easy

Ingredients

• 1 pound skinless salmon/white fish fillet (or even 1.5)
• 1 small onion, peeled and chopped
• 2 cloves garlic, peeled and minced (or like 1 tbsp ginger powder)
• 1 thumb-size ginger, peeled and minced
• 2 Roma tomatoes, chopped (aka 1 can diced tomato)
• 1-1/2 cups coconut milk (not quite a full can, sorry)
• 2 Thai chili peppers, minced (2.5 tsp) or about half serrano pepper diced
• 1 tablespoon curry powder
• 1 tablespoon oil
• Salt and pepper to taste
• You could also add veggies like peas or broccoli or whatever

Steps

1. Wash fish and pat dry. Cut into 2-inch cubes.
2. In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers and cook until aromatic. Add tomatoes and cook, mashing with back of spoon, for about 2 to 3 minutes or until softened.
3. Add coconut milk and bring to a simmer. Continue to cook until slightly reduced and thickened. Add curry powder and stir until dissolved. Add fish and cook for about 3 to 5 minutes or until cooked through. Season with salt and pepper to taste.