Curried Mahi-Mahi with Cilantro
A light, quick-cooking curry, this mahi-mahi is flavorful and fragrant with Indian spices, tangy tamarind paste, and a healthy does of fresh lemon grass and garlic. Served over rice and garnished with fresh cilantro, roasted hazelnuts, and lime juice, it's a refreshing way to spice up your weeknight meals.
Ingredients
- 1 tbsp coconut oil
- 1 red onion, thinly sliced
- 1 tbsp. garam masala
- 1 tsp. turmeric
- 2 tsp kosher salt
- 2 inch piece of lemon grass, bruised
- 3 cloves garlic, minced
- 1 tsp. tamarind paste
- 2 cups par-boiled potatoes, diced into 1/2 inch cubes
- 1 lb. mahi-mahi fillets
- 1 can light coconut milk
- 1/4 cup fresh cilantro, minced
- 1/4 cup roasted hazelnuts, chopped
- 1 lime, for garnish
Instructions
- Heat coconut oil in a large skillet over medium-high heat.
- Add onion and cook until softened and translucent, about five minutes.
- Add garam masala, turmeric,salt, and lemon grass. Cook until the garam masala is fragrant and nutty, about two minutes.
- Add garlic, tamarind, and par-boiled potatoes, and cook two minutes.
- Add mahi-mahi fillets to the pan and brown.
- Add coconut milk and cover, simmering for 15 minutes or until potatoes are tender and mahi-mahi is cooked through.
- Serve over white rice, garnished with cilantro, hazelnuts, and fresh lime juice.
