Coconut Curry Fish

A wonderfully exotic but quick dish! Serve over brown rice, millet, or quinoa.

Step: 1

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

Step: 2

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

Step: 3

. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

Step: 4

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.

Per Serving: 353 calories; protein 18.9g; carbohydrates 32.1g; fat 18g; cholesterol 27.3mg; sodium 282.6mg.

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