Cookwith - Creamy Indian Coconut Fish Curry with Fresh Herb Chutney

Ingredients

• 5 oz white fish fillet (cod or halibut), skinless and boneless
• 1/2 tbsp coconut oil
• 1/2 small yellow onion, finely diced
• 1-inch piece fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp red chili powder (adjust to taste)
• 1 medium ripe tomato, diced
• 3/4 cup full-fat coconut milk
• 1/2 tsp salt (or to taste)
• Freshly ground black pepper
• Juice of 1/4 lime
• 1 tbsp cilantro leaves, chopped (plus more for garnish)
• 2-3 thin slices fresh red chili (for garnish)
• 1/4 cup water (as needed)
• For the Herb Chutney:
• 1/2 cup fresh cilantro leaves, packed
• 1/4 cup fresh mint leaves, packed
• 1/2 small green chili (serrano or jalapeño, seeded for milder heat)
• Juice of 1/2 lime
• 1/2 small garlic clove
• 1/2 tsp sugar (optional)
• 1/4 tsp salt
• 2-3 tbsp cold water