Tanzanian Coconut Fish Curry

Ingredients

• 1.5 lbs Firm White Fish (Cod, Tilapia)
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 1/2 tsp Chili Powder
• 1 can (13.5oz) Coconut Milk
• 1 can (14.5oz) Diced Tomatoes
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Chopped Cilantro

Instructions

1. 1Cut the 1.5 lbs firm white fish into 1-inch cubes. Set aside.
2. 2Heat the 2 tbsp coconut oil in a large 12-inch skillet over medium heat, about 350°F (175°C).
3. 3Add the 1 medium onion, 3 cloves garlic, and 1 tbsp ginger to the skillet. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
4. 4Add the 2 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp chili powder to the skillet. Stir constantly for 1 minute until the spices are very fragrant.
5. 5Pour in the 1 can (14.5oz) diced tomatoes and the 1 can (13.5oz) coconut milk. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to medium-low, about 300°F (150°C), and let the sauce simmer gently for 10 minutes, stirring occasionally. This allows the flavors to meld.
7. 7Carefully add the 1.5 lbs fish cubes to the simmering sauce. Gently push them down so they are mostly submerged. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
8. 8Stir in the 1 tbsp lemon juice. Season the curry with 1/2 tsp salt and 1/4 tsp black pepper.
9. 9Serve the Tanzanian Coconut Fish Curry hot, garnished with 2 tbsp chopped cilantro. This dish is excellent served with cauliflower rice.

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