Gluten-Free Emirati Fish Curry with Coconut Milk

Ingredients

• about 680 g Firm white fish fillets (e.g., cod, halibut)
• 1 can Coconut milk
• 1 medium Onion
• 2 medium Tomatoes
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tablespoons Curry powder (gluten-free)
• 1 teaspoon Turmeric
• 0.5 teaspoon Chili powder
• 1 tablespoon Lemon juice
• 0.25 cup Cilantro
• 1 cup Quinoa
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of quinoa into a medium saucepan. Add 2 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables and fish. Finely chop 1 medium onion. Mince 3 cloves of garlic and grate 2.54 cm of ginger. Dice 2 medium tomatoes into 1.27 cm pieces. Cut about 680 g of firm white fish fillets into 3.81 cm chunks.
3. 3Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
4. 4Add the minced garlic and grated ginger to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the diced tomatoes, 2 tablespoons of gluten-free curry powder, 1 teaspoon of turmeric, and 0.5 teaspoon of chili powder. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and the spices are fragrant.
6. 6Pour in 1 can of coconut milk and bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Let it simmer for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
7. 7Carefully add the 3.81 cm chunks of fish to the simmering sauce. Ensure the fish pieces are mostly submerged. Cover the skillet and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Remove the skillet from the heat. Stir in 1 tablespoon of lemon juice and 0.25 cup of chopped cilantro. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper, adjusting to your preference.
9. 9Serve the gluten-free Emirati fish curry hot over the cooked quinoa.

Substitutions

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