Fish With Cumin-pepper Curry

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon fresh gingerroot, peeled and chopped
• 1 tablespoon water
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• 4 garlic cloves, minced
• 1/2 teaspoon black pepper, freshly ground, divided
• 2 teaspoons canola oil
• 1/4 cup onion, finely chopped
• 1 (14 ounce) can chicken broth, fat-free, less-sodium
• 3/4 cup light coconut milk
• 3 tablespoons fresh lemon juice
• 4 (6 ounce) fish fillets
• 1/2 teaspoon salt
• 4 teaspoons parsley, chopped fresh (optional)

Recipe

• 1 combine first 7 ingredients in a small bowl. add 1/4 teaspoon of black pepper, stirring until well blended.
• 2 heat oil in a large nonstick skillet over medium heat. add onion; cook 3 minutes, stirring occasionally. add ginger mixture; cook 1 minute, stirring frequently.
• 3 add broth; bring to a boil. reduce heat, and simmer 5 minutes. add coconut milk and juice; simmer 2 minutes.
• 4 sprinkle fish with remaining 1/4 teaspoon black pepper and salt. add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. garnish with the chopped fresh parsley, if desired.