Ingredients
2
2 servings
- •1 ½ teaspoons curry powder
- •½ teaspoon ground ginger
- •¼ teaspoon ground turmeric
- •¼ teaspoon olive oil
- •3 cloves garlic, minced
- •1 onion, chopped
- •4 ¼ ounces coconut milk, divided
- •4 ¼ ounces water, divided
- •3 ½ ounces cod, cut into bite-size pieces
- •1 large tomato, diced
Instructions
- Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
- Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.
Nutritional Facts
Per 2 servings
- Calories: 237
- Carbohydrate: 19g
- Fat: 14g
- Fiber: 4g
- Protein: 12g
- Sugar: 7g
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