Swap in your favorite seasonally fresh fish to make this delicious curry your own. If you’re not a fan of spice, you might want to use fewer chiles. Serve this over brown rice or quinoa, or better yet, over a heap of steamed broccoli, which will soak up the delicate, scrumptious sauce perfectly.
Serve this spicy-sweet curry over brown rice or quinoa with a side of fresh greens. For a vegan option, switch the fish with roasted cauliflower. Steamed veggies such as broccoli, green beans or edamame would all make an excellent base to soak up the delicious sauce.
Servings: 4 (427 G)
Prep Time: 10 min.
Cook Time: 45 min.
- 8 dry red chilis
- ¼ cup water
- 5 garlic cloves
- ½ Tbsp. coriander
- ½ Tbsp. cumin
- 1 tsp. of cayenne
- Juice of ½ lemon
- 2 fillets of cod, cubed
- 2 Tbsp. olive oil, divided
- 1 small onion, thinly sliced
- 1½ cups light, unsweetened coconut milk
- Fresh cilantro, for garnish
- Bring chilis to a boil in water and let steep for at least 5 minutes.
- Grind the chilis, water and garlic to a paste. Add the spices and lemon juice and mix to combine. Set aside.
- Fry the cod fillets in 1 tablespoon olive oil for 4 to 5 minutes on each side. Set aside.
- In a large, heavy-bottomed pot, sauté onion in 1 tablespoon oil until translucent. Add chili paste and cook over low heat for about 10 minutes.
- Stir in coconut milk and 1/2 cup water. Season to taste with extra cayenne pepper and lemon juice.
- Add the cooked fish and continue cooking for 10 more minutes. Garnish with fresh cilantro.