Kerala Fish with Coconut Milk (Curry)

While cooking this, the fragrance of the curry and spices was out of this world!

2 T olive oil, divided

1 cup thinly sliced onion

3 garlic cloves, minced

1 t ginger

1 hot chili, (I used a cayenne. Serranos are good too)

1 t curry powder

1 t ground coriander

1 t ground cumin

1/2 t turmeric

1/4 t black pepper

1 cup canned diced tomatoes

1 t salt (or to taste)

1 1/2 lbs firm white fish fillets (I used frozen pollock)

1/2 can lite coconut milk

1/2 cup water (if needed. The fish generates a lot of moisture when cooking so you may not need it)

chicken bouillon

freshly chopped cilantro (to your taste)

1. In a large frying pan, heat the oil and saute the onions, garlic, ginger, chile and curry leaves, until the onions are lightly browned. Add the ground spices, tomatoes, bouillon and salt and saute another 15 minutes until the tomatoes are soft. Stir in a couple leaves of cilantro.

2. Meanwhile, in a seperate large pot, heat olive oil til very hot. Lay the fish pieces in a single layer in the pan. Simmer 5 minutes. Combine the coconut milk with the water and pour over the fish. Pour in tomato mixture. Gently shake the pan to circulate the sauce, then cover and simmer over low heat for 10 minutes, or more, until the fish is cooked. Remove from heat and add more cilantro. I used about 1/2 cup cilantro in total, as I love the stuff!

I served this over basmati rice. Easy, healthy and delicious!

http://media-files.gather.com/images/d335/d953/d743/d224/d96/f3/full.jpgrecipe adapted from recipezaar