Fish with Cumin-Pepper Curry

Name: Fish with Cumin-Pepper Curry
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 tbsp fresh gingerroot; 1 tbsp water; 1 tsp ground coriander; 1 tsp ground cumin; 0.25 tsp ground turmeric; 0.25 tsp crushed red pepper flakes; 4 garlic cloves; 0.5 tsp black pepper; 2 tsp canola oil; 0.25 cup onion; 1 can chicken broth (14 ounce); 0.75 cup light coconut milk; 3 tbsp fresh lemon juice; 4 fish fillets (6 ounce); 0.5 tsp salt; 4 tsp parsley

Fish, coriander and coconut milk come together in this South Asian curry, fragrant with cumin and turmeric and simmered on the stove. It's finished with chopped fresh parsley.

32 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 12 min · Cook 20 min · 32 min total
Difficulty: medium

1
Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
2
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.
3
Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
4
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.
8 min