Ingredients
Scale
- 1 pound white fish fillets (such as cod, halibut, or tilapia)
- 1 can (14 ounces) coconut milk
- 2 cups vegetable or chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 medium tomatoes, diced
- 1 bell pepper, chopped
- 1 cup spinach or kale, chopped
- 1 tablespoon lime juice
- 1 teaspoon curry powder (or to taste)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges for serving
Instructions
- Rinse the fish fillets under cold water and cut into bite-sized pieces. Season with salt and pepper.
- In a large pot over medium heat, sauté chopped onions in oil until translucent (about 5 minutes).
- Add minced garlic and ginger; cook for another minute until fragrant.
- Incorporate diced tomatoes and chopped bell pepper; cook for 5-7 minutes until softened.
- Pour in coconut milk and broth; stir to combine and bring to a gentle simmer.
- Add lime juice and curry powder; season with salt and pepper to taste.
- Gently add fish pieces; cook for about 10 minutes until opaque.
- Stir in spinach or kale; cook for an additional 2-3 minutes until wilted.
- Serve garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Coconut
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg