Fish Curry in Coconut Milk by Ivanas Tastykitchen

Ingredients

• 700 g firm fish (kingfish, cod, or halibut), cut into chunks
• 400 ml full-fat coconut milk
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1/2 tsp turmeric powder
• 1 fresh green chili, sliced
• 1 tsp salt (adjust to taste)
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat coconut oil in a large pan over medium heat and add mustard seeds, cooking until they begin to pop, about 1-2 minutes.
2. Add the onion, garlic, ginger, and green chili, sautéing for 5-7 minutes until the onions are translucent and soft.
3. Stir in the curry powder and turmeric, cooking for 1 minute until fragrant.
4. Pour in the coconut milk and bring to a gentle simmer over medium-low heat, about 3-4 minutes.
5. Add the fish chunks to the pan, ensuring they are submerged, and simmer gently for 8-10 minutes until the fish is opaque and flakes easily.
6. Season with salt to taste and garnish with fresh cilantro before serving until ready to serve.