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Fish With Cumin-Pepper Curry

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“The original recipe calls for halibut, but I think you can use any firm white fish with a mild flavor.. Cooking the spice paste briefly before adding the liquid deepens the flavor of the sauce. Serve this dish over basmati rice. Cooking time depends on the thickness of your fish. Cook until it flakes easily.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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