Fish with Curried Tomato Broth
1½ lbs firm white fish, cut into 1-inch cubes
2 tablespoons canola oil
1 medium onion, thinly sliced
1 14-ounce can diced tomatoes
½ cup water or broth
1 tablespoon tomato paste
1 tablespoon fresh grated ginger
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
¼ teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 cup jasmine rice, cooked according to package directions
In a small bowl, combine the coriander and next 5 ingredients. Set aside.
Heat oil in a large non-stick skillet (with a fitted lid) over medium high heat. Add the onions, and cook for 5 minutes, until softened. Add ginger and spice mixture and cook until aromatic, for another 1-2 minutes.
Add fish, tomatoes, water/broth and paste to the skillet. Gently toss to combine. Reduce heat to medium-low, cover and cook for 6-8 minutes, stirring occasionally.
Place ½ cup of rice in a bowl and top with the some of the fish and curry broth.Tags: Fish/Seafood, Winter Comfort —