Glow-in-the-Dark Turmeric & Coconut Fish Curry

 

Seriously, that fluorescent yellow around the edges of the bowl is not a trick of the camera!

Here's another recipe based on someone else's concoction, with the specialty ingredients omitted.
This is more of a sweet curry than a spicy one, and it's the perfect winter comfort food, only healthier than most.  I usually top it with a sprinkle of cayenne to add a little heat.

We double the following, and it serves our family of 12.

Ingredients:

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• -1 lb. mild white fish (we use tilapia)
  -1 onion
  -2 tbsp olive oil
• -4 garlic cloves, or more, pressed
• -1 tbsp grated fresh ginger
• -lime juice, to taste
• -1 can full-fat coconut milk

-1 cup chicken stock/broth

-ground cardamom, to taste (if desired)

• -1/4 tsp cloves, ground
  -2 tsp ground coriander
• -1 tbsp ground Turmeric, or to taste (we buy it in bulk and just dump a bunch in until it tastes good
• -1 tsp. ground cumin
  -fresh cilantro (we use fresh, frozen, chopped from summertime)
  
  

-Basmati or white rice (we cook four cups dry for 12, so 2 cups dry should be enough to easily serve six)

Directions:

1. Saute chopped onion in olive oil over medium heat until soft and translucent. Add grated ginger and pressed garlic and saute for about one minute until fragrant.

2. Add lime juice, coconut milk, chicken stock, and spices, and cook until heated through. Add thawed fish and cook until done. Once fish is cooked (this will not take long), break into chunks with a spoon and then add in the fresh (or frozen) cilantro.

3. Serve over rice.

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