Get a tasty, quick, and inexpensive dinner to top over cilantro rice, steamed broccoli or salad, and baguette with this perfect centerpiece recipe cooked in creamy coconut milk that’s impressively delicious and satisfying!
1 lb white fish fillet (cod, haddock, pollock), cut into chunks
2 plum tomatoes, de-seeded and roughly chopped
1 onion, sliced
3 garlic cloves, minced
1-inch piece of ginger, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1tsp ground fennel seeds
1tsp chili powder
½ tsp turmeric
1 cup light fish stock or water
15 oz organic coconut milk
salt pepper to taste
coriander leaves to garnish
1 cup tomato sauce (optional)
Heat the sunflower oil in a large casserole dish over medium heat.
Sweat the onion, garlic, and ginger for 8-10 minutes, stirring occasionally until the onion starts to soften.
Add the ground spices, chili powder, turmeric, a pinch of sugar and some seasoning, stir well and cook for a further 1-2 minutes.
Stir in the tomato sauce, cook for 1 minute, stirring occasionally, add the chopped tomato and the chunks of fish and transfer to your VitaClay.
Add the fish stock and coconut milk, and cook on “stew” for 20 minutes.
Adjust the seasoning to taste, then spoon the soup into serving bowls. Garnish with coriander leaves before serving.