Ingredients

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

Preparation

  1. Wash the fish and pat very dry. Cut the fish into 2-inch pieces.

  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. 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. Add the garam masala, chili powder, salt and pepper. Stir to combine and cook for 2 minutes. This is the masala (spice base).

  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.