Creamy Coconut Fish Curry

Place the cod in a bowl with lukewarm water. Change the water every minute until the cod is defrosted.

• 5.3 oz Cod, frozen (or pollock, frozen)

Cut the pepper into strips, the onion into rings, peel and chop the ginger and garlic. Put the peppers and onions into a bowl and garlic and ginger into a second one.

• 1 Bell pepper, red (~ 5.1 oz)
• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)

Cook the rice according to the package instructions.

• ½ cup Rice

Heat the canola oil in a non-stick frying pan over medium heat. Add the fish and fry until the fish is golden brown. Set aside.

• 1 tsp Canola oil

Add the canola oil into the pan. Fry the garlic and ginger for 1-2 minutes, stirring occasionally. Add the peppers and onion and fry for 5-6 minutes.

• 1 tsp Canola oil

Mix the coconut milk, vegetable broth, and starch in a small bowl. Add to the pan with curry paste, season with salt and let simmer for approx. 5 minutes.

• ½ cup Coconut milk
• ½ cup Vegetable broth
• 1 tsp Cornstarch
• ½ tsp Curry paste, red
• Salt

Turn the heat to low, add the fish back into the pan and let simmer for approx. 3-4 minutes.

Serve the curry on a bed of rice.

Enjoy your meal!