Serving: 4 portions
Ingredients
- 1 lb of Fish fillet, boneless, skinless
- 1 TB of Vegetable Oil
- 4 oz of Onion, grated
- 2 tsp of Ginger, fresh, grated
- 2 cloves of Garlic, fresh, minced
- 1/2 lb of Green Beans, fresh
- 14.5 oz of Diced tomatoes, canned
- 2 tsp of Curry Powder
- 1/2 tsp of Salt
- 1/2 tsp of Black Pepper
- 1 cup of Coconut Milk
- 1/4 cup of Water
Steps
- Wash fillets and pat dry. Cut into 2-inch chunks.
- Heat oil in a medium saucepan over medium heat. When oil is hot, add onion, ginger, and garlic. Sauté 5 minutes, until very fragrant.
- Use a spatula, potato masher, or your hands to break down tomatoes. Add to pan (along with fresh green beans, if desired) and sauté for another 3 minutes, stirring frequently.
- Add curry powder, salt, and pepper. Stir to combine and cook for 2 minutes.
- Turn heat to medium-high. Add coconut milk and water. When mixture comes to a boil, add fish and cook for 4 minutes or so, until all chunks are cooked through.
- Serve on cooked white or brown rice. Top with cilantro.
Sourced from: Montana Fish, Wildlife, and Parks
