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Serving Size
4
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Total Time
30 minutes
Ingredients
1 tablespoon neutral oil
4 6-8oz cod fillets , skin removed (halibut or tilapia may be substituted)
1 onion , peeled and chopped
4 cloves garlic , peeled and minced
1 tablespoon yellow curry powder
2 teaspoon ground cumin
1 teaspoon turmeric
1 pint cherry or grape tomatoes , washed and cut in half
Salt and pepper, to taste
1 can coconut milk
2 tablespoon fresh lime juice
1/2 lime , washed and cut into wedges for garnish
Green onion , washed and chopped for garnish
Optional Ingredients
1 Bird's Eye chili , washed and sliced
White rice
baby boy choy steamed or sautéed
Directions
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Add oil and onion to a large skillet over medium heat and cook until translucent. Stir in garlic, ginger, and chilis (optional), and cook until fragrant, about one minute.
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Add curry powder, cumin, and turmeric, and stir for about one minute until toasted.
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Stir in tomatoes and cook for a few minutes until they begin to burst.
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Add the coconut milk and lime juice, then season with salt and pepper to taste. Stir to combine and simmer for 3 to 4 minutes.
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Add cod to the pan and cook for about 8 to 10 minutes or until the internal temperature reaches 145°F.
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We recommend serving in a bowl over rice with baby bok choy, lime wedges, and green onions. Enjoy!
- Tags
- Easy Meals Dinner Seafood