- 1 pound boneless, skinless fish fillets
- 1 tablespoon vegetable oil
- 1/2 onion, chopped into small pieces
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely minced
- 1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
- 1 teaspoon garam masala
- 1/4 teaspoon chili powder (cayenne)
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 cup coconut milk
- 1/4 cup water
- 1-2 fresh chili peppers, cut in half lengthwise (optional) If you add chili peppers be careful because they are spicy. I didn’t add it because there is already chili powder.
- Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
- Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Sauté until very fragrant, about 5 minutes. Take care not to let it burn! If you hold the spoon closer to you when you stir it won’t be so hot.
- Add the tomato and sauté for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up. When we made it we didn’t smash the tomatoes since they were diced. I think it would be better if you didn’t either.
- Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
- Turn the heat to medium-high. Pour in the coconut milk and the water. Add in the chili pepper if using. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.
In my opinion this is one of the best recipes I have ever tasted especially with the fish and it was not that spicy so to top it all off I want to say you should try this recipe. It is GOOD.