Fish Coconut Curry

Name: 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 1/2 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)

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A delicious Zanibari-style Fish Coconut Curry recipe. Piquant Post helps you cook a world of flavors with our freshly-ground, 100% natural spice blends and step-by-step recipes.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at piquantpost.com.

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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 1/2 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)