coconut curry fish.

This recipe was passed down to me from my mom (as many good recipes are) and is courtesy of the Canadian Living Kitchen. I grew up on this dish and for many years, this was the only way I'd EVER eat fish. My palette is much more refined these days :)

While any type of white fleshed fish will work in this recipe, Tilapia (also known as St. Peter's fish) is my favourite. It's a firm fish, so it won't flake apart in the curry sauce, and you'll barely even know you're eating fish!

Coconut Curry Fish

- (1) tbsp. vegetable oil
- (2) onions, chopped
- (3) cloves of garlic, minced
- (2) tsp. curry powder
- (1) tsp. salt
- (1/2) tsp. pepper
- (1) can (400ml) coconut milk
- (1) cup diced tomato, skin removed*
- (1/2) cup of chicken stock
- (10) whole allspice
- (2) lbs. white-fleshed fish (kingfish, grouper, tilapia, or red snapper)
- (1/2) tsp. lime juice
 - (2) green onions, sliced

In a shallow Dutch oven, heat oil over medium heat. Cook onions and garlic for approximately 5 minutes, or until softened. Add curry powder, salt and pepper. Stir for 1 minute. Pour in coconut milk and chicken broth and stir. Add in diced tomato and allspice. Bring to a boil.

* The easiest way to peel a tomato :

Score the skin of the tomato into four quarters using a sharp knife. This will allow you to remove the skin easily in four sections.

Place the tomato into a deep container and cover with boiling water. Be sure that the entire tomato remains covered by the water. Using a container with a lid can be helpful. Let the tomato sit in the water for at least 5 minutes

 Remove the tomato from the water and allow to cool for a minute or so. At this point you should be able to pull the skin off the tomato very easily with your hands.

Reduce heat and simmer curry sauce for 25 minutes. Add fish to sauce, cover and cook for 10 minutes or until fish flakes apart with a fork. Discard allspice. 

Serve fish and curry sauce over a bed of jasmine rice. Sprinkle with green onions and season with a dash of lime juice.

Cutting Back?
If you're looking for a way to cut a few calories from this recipe, try substituting light coconut milk for the original. Light coconut milk has 60% less fat than the original without sacrificing the taste.
Using brown or whole grain rice will also cut back on the sugar and increase your intake of fibre.