Fish With Cumin-Pepper Curry

• 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)

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.

fresh gingerroot, water, ground coriander, ground cumin, ground turmeric, red pepper, garlic, black pepper, canola oil, onion, chicken broth, light coconut milk, lemon juice, fish fillets, salt, parsley

Taken from www.food.com/recipe/fish-with-cumin-pepper-curry-482618 (may not work)