Fish With Cumin-Pepper Curry

Name: Fish With Cumin-Pepper Curry
Ingredients: 1 tablespoon fresh gingerroot, peeled and chopped; 1 tablespoon water; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon crushed red pepper flakes; 4 garlic cloves, minced; 1/2 teaspoon black pepper, freshly ground, divided; 2 teaspoons canola oil; 1/4 cup onion, finely chopped; 1 (14 ounce) can chicken broth, fat-free, less-sodium; 3/4 cup light coconut milk; 3 tablespoons fresh lemon juice; 4 (6 ounce) fish fillets; 1/2 teaspoon salt; 4 teaspoons parsley, chopped fresh (optional)

16 ingredients

4 steps

Ingredients

1 tablespoon fresh gingerroot, peeled and chopped
1 tablespoon water
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1/2 teaspoon black pepper, freshly ground, divided
2 teaspoons canola oil
1/4 cup onion, finely chopped
1 (14 ounce) can chicken broth, fat-free, less-sodium
3/4 cup light coconut milk
3 tablespoons fresh lemon juice
4 (6 ounce) fish fillets
1/2 teaspoon salt
4 teaspoons parsley, chopped fresh (optional)

Directions

1

Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
2

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
3

Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
4

Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.