A few weeks ago I posted about baked Alaskan Cod. White fish is back this week, but with a tropical curry twist. During this cold weather months in NYC I crave Thai food and I just had one of the best spicy curry dishes in the world this weekend. You know the drill, freezing temps, pajamas, movies and great take out. The star of this dish is not the fish, it is the curry sauce chock full of veggies. You can prepare it the way I did, with fish, or throw in some protein and pour over quinoa and rice.
Ingredients
2- 1 inch white fish filets (wild cod or wild tilapia)
3-Dried Herb Blend
1 Cup Farro
1 Green Pepper
1 Red Pepper
1 Sliced Yellow Onion
2 Tbs Curry Powder
1 Tsp Cumin
1 Inch Chopped Ginger
2 Cloves Chopped Garlic
1/2 tsp Crushed Red Pepper
1 Can Diced Tomatos
2 Tbs Coconut oil
1 Lemon
Olive Oil
Sea Salt
Pepper
Directions:
Cook Farro according to package in low sodium chicken broth.
Preheat the Oven to 350 degrees. Top filets with herb blend, dash of sea salt and pepper, drizzle with olive oil and lay over 1/2 lemon slices. Place in oven for 15 minute sir until fish is cooked through and is firm.
Melt Coconut Oil in a large pan. Add sliced onion and cook down until onion starts to carmalize. Add Curry, Cumin, Garlic and Ginger and peppers, cook down until all ingredients are soft. Add tomatoes and red pepper. Cook for another 2-3 minutes. Add coconut milk and 1/2 lemon juice. Bring to a boil, reduce heat and let simmer for at least 15 minutes.
Before Coconut Milk:
After Coconut Milk:
Once fish is finished, top faro with fish and surround with curried vegetables.
Love and Curry,
Taylor