Served with rice or bread, fish curry offers a delightful fusion of savory, spicy, and tangy flavors, making it a popular choice in various cuisines around the world.
Ingredients:
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2 tbl coconut oil
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1 medium onion, halved and sliced ½-inch thick
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1 1-inch) piece fresh ginger, minced
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3 garlic cloves, thinly sliced
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¼ cup white miso
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½ cup unsweetened, full-fat canned coconut milk
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1 (1½-pound) salmon or other fish fillet, cut into 2-inch pieces
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5 ounces baby spinach (about 5 packed cups)
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¼ cup chopped fresh basil
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1 lime
Directions:
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Heat the coconut oil over medium heat. Soften the onion, ginger, and garlic in the oil, for about 3 minutes. Add the miso and stir until slightly browned or caramelized. Add the coconut milk and about 3 cups of water and boil until the liquid is reduced to about ¾ of what it was. Add the fish and simmer until just cooked through. Stir in the spinach, and juice from the lime, and take off the heat. Stir in the basil, last.
4 Servings