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Title: Coconut Curry Fish
Categories: Seafood, Vegetables, Curry, Herbs
Yield: 4 servings

2 tb Olive oil
2 md Red bell peppers; seeded,
- sliced in 1/4" strips
2 md Bell peppers; seeded, sliced
- in 1/4" strips
1 md Onion; sliced
Salt & fresh cracked black
- pepper
1 1/2 tb Jamaican curry powder (hot
- or mild)
2 cl Garlic; minced
1 tb Grated ginger
4 (6 oz ea) fillets frozen
- fish
14 oz Can coconut milk
1 Lime
2 Scallions; trimmed, thin
- sliced, as garnish
Fresh cilantro leaves
- w/tender stems; garnish
White rice or couscous; to
- serve

Heat a medium (10") saucepan with deep sides over
medium-high. Drizzle in olive oil to cover the bottom of
the pan. Add red and green bell peppers and onion, and
saute until softened, about 3 to 4 minutes. Season with
salt and pepper.

Add the curry powder to the pan, and toast for about 1
minute, stirring often to keep the curry from scorching.
Stir in the garlic and cook until fragrant, about 30
seconds. Stir in the grated ginger and cook until
fragrant, about 30 seconds.

Place fish on top of cooked vegetables, or nestle them
into the vegetables, if your pan is becoming too full.
Pour coconut milk over fish and vegetables.

Cover and simmer over medium-low until fish is cooked
and starts to flake, about 20 minutes. Adjust seasoning
with salt and pepper. Squeeze lime to taste over the top
and garnish with scallions and cilantro. Serve with
white rice or couscous.

By: Millie Peartree

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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