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Prep time
15 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This recipe is inspired by Bon Appétit, Andy Baraghani from 9/18/2019. I have made this so many times and it is a favorite in my household. I have made it my own with some modifications from the original. It is an easy go-to weeknight dinner and has also been a great dinner for company. It's loaded with flavor and very satisfying. Enjoy! —Fab
Ingredients
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3 tablespoons
virgin coconut oil
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1
red fresno chile, halved, seeded, thinly sliced
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1/2
medium yellow onion, chopped
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1
1-inch piece fresh ginger, peeled, thinly sliced
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2
garlic cloves, thinly sliced
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4
cardamom pods, crushed, seeds removed, ground to powder
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1 teaspoon
ground coriander
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1/2 teaspoon
ground turmeric
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1/2 teaspoon
curry powder
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8 ounces
cherry tomatoes, halved
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1/4 cup
dry white wine
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1/4 cup
unsweetened coconut cream
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kosher salt
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4
5oz skinless whitefish fillets. Cod, tilapia, halibut, or haddock
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1 cup
basil leaves, torn if large
Directions
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Heat oil in a medium skillet over medium heat until melted. Add chile, onion, ginger, and garlic. Cook, stirring often, until onions and garlic have softened but not taken on any color. About 3-4 minutes.
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Add cardamom, coriander, turmeric and curry powder and cook, stirring, until fragrant. About 30 seconds. Add tomatoes and cook, stirring occasionally, until most of the tomatoes have released their liquid. About 8-10 minutes.
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Add wine and deglaze as needed. Let simmer to reduce wine until almost gone. Stir in coconut cream, taste and season curry with salt as needed.
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Reduce heat to medium-low. Season fish with salt and nestle into curry. Cover and cook at a bare simmer until fish is opaque throughout and beginning to flake. About 5-7 minutes. (thicker pieces will take longer to cook)
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Gently transfer fish on top of steamed basmati rice in a shallow bowl. Stir basil into tomato curry, then spoon over fish.
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Enjoy! Let me know what you think.
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