Fish With Cumin-Pepper Curry
- Ready In:
- 32mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 14.79 ml fresh gingerroot, peeled and chopped
- 14.79 ml water
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml crushed red pepper flakes
- 4 garlic cloves, minced
- 2.46 ml black pepper, freshly ground, divided
- 9.85 ml canola oil
- 59.14 ml onion, finely chopped
- 396.89 g can chicken broth, fat-free, less-sodium
- 177.44 ml light coconut milk
- 44.37 ml fresh lemon juice
- 4 (680.38 g) fish fillets
- 2.46 ml salt
- 19.71 ml parsley, chopped fresh (optional)
directions
- Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
- Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
- Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
- Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.
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Reviews
-
Thank you Breezer for a wonderful new way to do fish. I used fairly thick cut cod and it took about 10 mins. The sauce is delicious and I think that chicken would be a treat done with this recipe too. The protein is actually poached and so, adds it's flavor to the sauce and it all ties in so very well. Love the spices and they make a common piece of fish something special. Made for ZWT 8.
RECIPE SUBMITTED BY
breezermom
United States