Serve with warm white rice or rice pilaf, freshly sliced lemon slices and a side of greens. From The Palava Restaurant in Aurora, serves 4.
Ingredients
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
Salt to taste
1 teaspoon red chile powder
1 tablespoon curry powder
1/2 teaspoon turmeric
2 tablespoons ground coriander
1 14-ounce can coconut milk
1 pound (2-3 fillets) mild white fish
1 cup cherry tomatoes
Directions
Heat oil in a nonstick pan over medium-high and saute onions until they are soft and transparent. Add garlic and cook about 1 minute.
Add salt, chile powder, curry powder, turmeric, coriander; saute 1-2 minutes. Add coconut milk and fish. Lower heat to simmer, cover, and cook 15-20 minutes or until the fish is cooked through.
Add a little water if desired. Add cherry tomatoes and simmer 4-5 minutes until the tomatoes become soft. Taste and add more salt, if desired.
