Coconut Fish Curry

Ingredients

• •1 lb white fish fillets (like cod or tilapia)
• •1 tbsp olive oil
• •1 medium onion, chopped
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •1-2 green chilies, chopped (adjust to taste)
• •1 tbsp curry powder
• •1 can (14 oz) coconut milk
• •1 cup vegetable or fish stock
• •1 tbsp fish sauce
• •1 cup cherry tomatoes, halved
• •1 cup spinach leaves
• •Salt and pepper to taste
• •2 cups jasmine rice
• •4 cups water
• •Fresh cilantro, chopped (for garnish)
• •Lime wedges (for serving)

Instructions

1. 1

   Rinse and soak the jasmine rice in water for 10 minutes.

2. 2

   In a medium pot, bring 4 cups of water to a boil. Add the soaked rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork after cooking.

3. 3

   While the rice is cooking, heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4. 4

   Add minced garlic, grated ginger, and chopped green chilies to the pan. Cook for another 2 minutes until fragrant.

5. 5

   Stir in the curry powder and cook for 1 minute. Then add coconut milk, vegetable or fish stock, and fish sauce. Bring to a gentle simmer.

6. 6

   Add the fish fillets to the pan and cook for about 8-10 minutes or until the fish is cooked through and flaky.

7. 7

   Stir in the cherry tomatoes and spinach, and cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste.

8. 8

   Serve the curry over jasmine rice and garnish with chopped cilantro and lime wedges.