coconut fish curry

we have a ton of fish in our freezer so i've been trying to find new recipes to try on fish. i changed this recipe up a lot. i used tilapia and i baked it in the oven with a little but of salt and olive oil. i only used 1 teaspoon of curry, next time i'll use a little more because it did taste like something was missing, but ryan and i like our curry mild. i used 2 teaspoon of sriracha instead of actual red chiles, and i used 3 tbsp tomato paste instead of 2. also i served the fish filleted instead of flaked. i really enjoyed the way it came out and i will definitely be using this recipe again.

2 lb. firm fish (e.g. tuna, snapper, salmon)

Salt to taste

3 T vegetable oil

1 medium onion, chopped

2 cloves garlic, crushed

1 T curry powder

2 T tomato paste

1-2 red chilis or hot peppers

juice of 1/2 lemon

1 1/2 C coconut milk

preparation

Season fish with salt. Heat the oil in a pan and brown the fish. Set aside and keep warm. In the same oil, fry onion until brown.

Add the garlic and stir. Cook for 1 minute and then add curry powder, tomato paste, chilies, and lemon juice. Mix well and keep stirring so the mixture does not burn. Cook for 2-3 minutes.

Add the coconut milk and stir until it boils. Turn the heat down and add the fish. Simmer for about 10 minutes to allow the flavors to concentrate and the sauce to thicken to a creamy consistency. Serve hot with boiled rice.