Solomon Islands Coconut Lime Fish Curry

Ingredients

• 1 tbsp coconut or vegetable oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp mild curry powder
• 1/2 tsp turmeric
• 1 can diced tomatoes
• 1 can coconut milk
• 1/2 cup vegetable stock
• 500 g firm white fish, cut into chunks
• 1 red bell pepper, sliced
• 2 cups chopped spinach
• 1 lime, juiced
• 2 tbsp chopped cilantro
• 2 cups cooked rice
• Salt and black pepper

Steps

1. Heat oil in a wide skillet and cook onion for 4 minutes. Add garlic, ginger, curry powder, turmeric, salt, and pepper.
2. Pour in tomatoes, coconut milk, and stock. Simmer uncovered for 8 minutes until the sauce smells rounded and lightly thickened.
3. Add bell pepper and cook 3 minutes before gently nestling in fish chunks.
4. Simmer 5 to 7 minutes, turning fish only once, until opaque and at least 63°C / 145°F in the center.
5. Fold spinach into the curry until wilted, then take off heat and stir in lime juice.
6. Serve over rice with cilantro and extra lime wedges.

Allergen note: Contains fish and coconut; check curry powder and stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.