Prep: 15 min
Cook: 20 min
Total: 35 min
2tbsp coconut oil
1 shallot, thinly sliced
1 1” piece of ginger, peeled and thinly sliced or grated
3 cloves of garlic, thinly sliced or grated
1 tsp ground coriander
1tsp ground turmeric
Pinch of cardamom
Pinch of chili flakes
1 cup cherry tomatoes
1 can of full fat coconut milk
4 4-5oz. skinless cod fillets or, any white flaky fish such as haddock or halibut
1 cup of fresh cilantro and basil
1 red chili such as fresno or thai, seeded and thinly sliced (optional, if you like spice)
Salt to taste
1 cup of jasmine or basmati rice
Cook rice according to package directions.
Heat oil in a large and deep skillet or dutch oven over medium-high heat. Add shallot, ginger and garlic and cook until softened, stirring occasionally. Be careful not to burn, this should take about 3 minutes. Add your coriander, turmeric, cardamom and chili flakes. Cook, stirring until fragrant, about 1 minute. Add your cherry tomatoes and cook, stirring occasionally until some of the tomatoes start to burst and release some juice, about 10 minutes. Stir in your can of coconut milk and ½ cup of water (you don’t have to add water, but I like to have a lot of sauce for my rice!) Season to taste with salt. Salt and pepper your fish and reduce heat to low. Nestle fish pieces into curry and cover. Simmer on low until fish is opaque and flaky, about 6-7 minutes depending on the thickness of your fish.
Add your cooked rice to bowls along with pieces of fish. Stir basil and cilantro into curry sauce and spoon over your rice and fish. Garnish with more fresh basil and cilantro, if desired and fresh chilies.