Coconut Curry Fish

• 1 pound boneless, skinless fish fillets
• 1 tablespoon vegetable oil
• 1/2 onion, grated on large holes of box grater
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, finely minced
• 1 fully ripe tomato, diced or 1 1/2 cups canned diced tomatoes
• 1 teaspoon garam masala
• 1/4 teaspoon chili powder (cayenne)
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 cup coconut milk
• 1/4 cup water
• 1-2 fresh chili peppers, cut in half lengthwise

1. 1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.
2. 2. Heat a medium saucepan over medium heat and swirl in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics cook slowly. Saute until very fragrant, about 5 minutes. Take care not to let it burn!
3. 3. Add the tomato and saute for another 3 minutes, stirring frequently. Use your spatula and smash the tomatoes a bit, to break them up.
4. 4. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).
5. 5. Turn the heat to medium-high. Pour in the coconut milk and the water. When the mixture comes to a good boil, add in the fish and cook for 4 minutes or so, until the fish is cooked through.

vegetable oil, onion, ginger, garlic, fully ripe tomato, garam masala, chili powder, salt, freshly ground black pepper, coconut milk, water, fresh chili peppers

Taken from www.epicurious.com/recipes/member/views/coconut-curry-fish-52349141 (may not work)