A feast for the senses, this wholesome meal combines the richness of coconut milk with aromatic spices and tender fish, creating a good balance of protein, healthy fats, and essential nutrients.
Ingredients
- 1 lb of white fish fillets (such as cod, tilapia, or snapper), cut into chunks
- 1 tablespoon of coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon of curry powder
- 1 teaspoon of ground turmeric
- 1 can (14 oz) of coconut milk
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of spinach leaves
- Salt and pepper to taste
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Instructions
- Prepare the Ingredients:
- Cut the fish into chunks and season with a little salt and pepper.
- Chop the onion, mince the garlic, and grate the ginger.
- Cook the Aromatics:
- In a large skillet, heat the coconut oil over medium heat.
- Add the onion, garlic, and ginger, sautéing until the onion is translucent.
- Add the Spices:
- Stir in the curry powder and turmeric, cooking for about 1 minute until fragrant.
- Simmer the Curry:
- Pour in the coconut milk and stir well.
- Add the red bell pepper and broccoli, bringing the mixture to a gentle simmer.
- Cook the Fish:
- Gently add the fish chunks to the skillet.
- Cover and cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Finish the Dish:
- Stir in the spinach and cook for an additional 2 minutes until wilted.
- Squeeze lime juice over the curry and adjust seasoning with salt and pepper.
- Serve:
- Garnish with fresh cilantro and serve hot, optionally with brown rice or quinoa.