Coconut Curry Fish

Recently I was looking for a few different ways to cook fish. I love grilled fish and packet fish, but I really wanted something different. I came across this recipe on the AllRecipes website. Once I saw it, I knew I had to try it.

Coconut Curry Fish (Serves 6, 6 points a serving)

2 cups water
1 cup uncooked brown rice
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
1 pound cod fillets, cut into chunks
1 1/2 tablespoons curry powder
2 teaspoons chili powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper to taste
1 (14 ounce) can coconut milk
1 (16 ounce) package frozen stir-fry vegetables
1 tablespoon cornstarch


Instructions:

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.

The curry had a great creamy consistency. All of the flavors of the sauce, fish, and vegetables went nicely together. Because of the coconut milk in the sauce, it was a little sweet. I personally liked the sweetness, but the husband said that he prefers less-sweet curries like Indian curries. But he still liked the dish overall, just not as much as I did. I think this will be a nice dish to serve occasionally to have for a break from the norm.