I use mahi mahi for this (so does Nepal’s Cafe), primarily because it stands up to the simmering without breaking apart too much, plus it has a very mild flavor that contrasts so nicely with the spicy, rich sauce. Any densely-fleshed fish will work for this. I like it fairly spicy, so adjust the amount of curry powder and chile paste if you like a milder dish. Serve with rice, quinoa, or some nice, warm flatbread to soak up the sauce. Here is the recipe:
Coconut Curry Fish
1 tablespoon olive oil or coconut oil
1 small white onion, peeled and sliced
3 medium carrots, trimmed and sliced on the diagonal
2 teaspoons crushed garlic
1 teaspoon grated ginger
1-3 teaspoons chile paste
2 teaspoons turmeric powder
1-2 tablespoons Madras curry powder
1 15-ounce can light coconut milk (shake well before opening)
2 mahi mahi fillets, 6-8 ounces each
In a large skillet or a wok pan, heat the oil over medium-high heat. Add the onions and carrots and cook, stirring frequently, until the onions start to soften. Do not brown. Add the garlic, ginger, chile paste, turmeric, and curry powder, and cook for a couple of minutes more, or until you can smell the spices toasting. Add the coconut milk and bring to a simmer. Reduce heat to medium, cover the pan, and cook for five minutes.
Cut the fish into large pieces and place on top of the simmering curry. Cover and cook for five minutes, or until the fish is just cooked through. Sprinkle with salt and stir in some of the chopped cilantro. Serve with additional fresh cilantro. Serves four.
Thanks for reading,