1 (1¼ lb) skinless halibut or other firm white fish fillet
1½ tsp Madras curry powder, divided
¾ tsp salt, divided
¼ tsp freshly ground black pepper, divided
1 tbsp canola oil
1 cup onion, finely chopped
1 cup red bell pepper, finely chopped
2 tsp minced fresh ginger
3 cloves garlic, minced
2 large tomatoes, chopped
2 tbsp fresh lemon juice
¾ cup light coconut milk
4 lemon wedges for serving
Chopped cilantro leaves for garnishing (optional)
Sprinkle fish with half of the curry powder, half of the salt and black pepper.
Heat oil in a large pan on medium-high.
Place fish in the pan and cook for about 4 minutes until deeply browned at the bottom but undercooked at the top. Take out fish from pan and set aside.
Saute onions and bell peppers in the pan for 4 minutes or until tender.
Mix in the ginger and garlic and saute for 1 minute.
Add in the tomatoes, lemon juice, and the remaining curry powder, salt and black pepper. Cook, stirring occasionally on medium low heat for 10 minutes or until tomatoes break down. Use a wooden spoon to mash up the tomatoes.
Mix in the coconut milk to the pan. Add in the fish along with any juices with the browned side facing up.
Cover and cook on low for 8 minutes or until fish flakes easily when tested with a fork.
Divide fish into 4 portions and serve in bowls with sauce. Garnish with chopped cilantro and serve with lemon wedges.This is usually served over boiled yuca, potatoes or rice.