Fish With Cumin-Pepper Curry
- Reviews 1
Ready In: 32 mins
Serves: 4
Ingredients
- 1 tablespoon fresh gingerroot, peeled and chopped
- 1 tablespoon water
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground turmeric
- 1⁄4 teaspoon crushed red pepper flakes
- 4 garlic cloves, minced
- 1⁄2 teaspoon black pepper, freshly ground, divided
- 2 teaspoons canola oil
- 1⁄4 cup onion, finely chopped
- 1 (14 ounce) can chicken broth, fat-free, less-sodium
- 3⁄4 cup light coconut milk
- 3 tablespoons fresh lemon juice
- 4 (6 ounce) fish fillets
- 1⁄2 teaspoon salt
- 4 teaspoons 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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