Fish Coconut Curry

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 2 cloves of garlic, minced
• 1-2" piece of fresh ginger, peeled & grated
• 1 tsp of Piquant Post Zanzibar Zest spice
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 (15oz) can of low-salt diced tomatoes
• 1 cup (canned) coconut milk
• 1-1.5 lbs of flaky white fish (tilapia, cod, sole, halibut, etc), filets cut into 3-4" chunks
• 1 cup of low-salt broth (chicken or vegetarian)
• handful of cilantro, leaves coarsely chopped
• juice of 1 lime (~1 Tbsp) + extra wedges for garnish (optional)
• salt & pepper to taste (optional)