This fish curry with coconut milk is an easy dish packed with flavor. Flaky and tender Alaska cod simmered in a delicious onion and tomato curry sauce makes the perfect meal.
Heat ghee in a pan over medium heat.
Sauté onion. garlic and fresh ginger until translucent.
Add in diced serrano pepper and cook for a minute.
Stir in diced tomatoes and add coriander powder, cardamom, paprika, turmeric, garam masala and salt to the onion and tomato combination.
Stir and cover the pan to let the vegetables and spices cook together for a few minutes.
Pour in water and coconut milk. Bring it to a slow simmer.
Add in chunks of Alaska cod and nestle them in the sauce.
Let the curry simmer and the cod cook for about ten minutes until the fish is cooked completely.
Serve warm with basmati rice, lime and fresh tomatoes.