Tanzanian Coconut Fish Curry

Ingredients

• about 680 g 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

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

Instructions

1. 1Cut the about 680 g firm white fish into 2.54 cm cubes. Set aside.
2. 2Heat the 2 tbsp coconut oil in a large 30.48 cm skillet over medium heat, about 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 (about 410 g) diced tomatoes and the 1 can (about 380 g) coconut milk. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to medium-low, about 150°C, and let the sauce simmer gently for 10 minutes, stirring occasionally. This allows the flavors to meld.
7. 7Carefully add the about 680 g 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 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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