Tomato Fish Curry with Coconut Rice

Ingredients

• 1.5 cups brown basmati rice
• 1 (13.5-oz) can full-fat unsweetened coconut milk
• 2.5 cups water
• 1 tbsp avocado oil
• 6 whole black peppercorns
• 2 whole cloves
• 1 cinnamon stick
• 1 yellow onion, finely chopped
• 1 garlic clove, minced
• 1 (1-inch) piece fresh ginger, finely chopped
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp kosher salt
• 6 tomatoes, roughly chopped
• 0.5 tsp freshly ground black pepper
• 2 cups packed baby spinach
• 2 lb skinless sustainably caught cod, salmon, or other firm fish
• 0.5 cup roughly chopped fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Combine rice, ½ cup coconut milk, and water in a pot. Cover, bring to a boil, reduce to a simmer, and cook 25–30 min until liquid is absorbed.
2. Heat avocado oil in a large lidded pan over medium. Toast peppercorns, cloves, and cinnamon stick about 1 min until fragrant. Add onion, garlic, and ginger; cook 3 min until onion softens. Reduce to low, stir in garam masala, turmeric, and salt about 30 sec until lightly toasted.
3. Add tomatoes, season with pepper, pour in remaining coconut milk, cover, and simmer 15–20 min until tomatoes break down into a light sauce. Stir in spinach to wilt, nestle fish into sauce, cover, and cook 6–8 min until fish is firm.
4. Scoop coconut rice into bowls, top with fish curry, and garnish with cilantro and lime wedges.

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