Ingredients for Fish With Cumin Pepper Curry
- Fresh Gingerroot
- Water
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- Crushed Red Pepper Flakes
- Garlic Cloves
- 1/2 teaspoon black pepper
- Canola Oil
- 1 medium onion, chopped
- Chicken Broth
- Light Coconut Milk
- Fresh Lemon Juice
- Fish Fillets
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley (optional)
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How to Make Fish With Cumin Pepper Curry
- In a small bowl, whisk together 2 tablespoons cumin, 1 tablespoon coriander, 1 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon cayenne pepper (optional), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add 1 medium onion, chopped, and cook for 3 minutes, stirring occasionally, until softened.
- Add the spice mixture to the skillet and cook for 1 minute, stirring frequently, until fragrant.
- Pour in 1 cup fish broth and bring to a boil.
- Reduce heat to low, and simmer for 5 minutes.
- Stir in 1 can (13.5 oz) full-fat coconut milk and the juice of 1 lime.
- Simmer for 2 minutes.
- Season 1 pound firm white fish fillets (halibut, cod, or snapper) with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt.
- Gently place the fish fillets in the skillet.
- Cook for 8-10 minutes, or until the fish flakes easily with a fork. Cooking time will depend on the thickness of your fish.
- Garnish with 2 tablespoons chopped fresh parsley, if desired. Serve immediately over basmati rice.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
4g
Fat
3g
Carbs
1g
