Creamy Coconut Fish Curry A Taste of Goa at Home

Ingredients

• 1 tbsp coconut oil (15 ml)
• 1 medium yellow onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced (about 2 tsp / 6g)
• 1 inch ginger, peeled and grated (about 1 tbsp / 15g)
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 tsp ground turmeric (5 ml / 3g)
• 1 tsp ground cumin (5 ml / 3g)
• ½ tsp ground coriander (2.5 ml / 1.5g)
• ½ tsp chilli powder (2.5 ml / 1.5g) (optional, for extra heat)
• 1 (14-ounce) can full-fat coconut milk (400 ml)
• 1 (14-ounce) can diced tomatoes, undrained (400 ml)
• 1 tbsp tomato paste (15 ml / 15g)
• 1 lb firm white fish fillets, such as cod, haddock, or tilapia, cut into 1-inch pieces (450g)
• 1 tbsp lime juice (15 ml)
• Salt and black pepper to taste
• Fresh cilantro leaves, chopped, for garnish (optional)