2 tablespoon coconut oil
3 inches ginger root, minced
3 tablespoons curry powder
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 tablespoon sea salt
1/2 teaspoon fresh ground black pepper
2 quarts chicken, or fish broth or stock
1 can full-fat coconut milk, (I like Native Forest brand)
1 can (28 ounces) organic crushed tomatoes
1 red bell pepper
3 sticks dried lemongrass, (optional)
2 pounds cod, or haddock, cut into 2-inch cubes
1/2 cup chopped fresh cilantro, plus more for garnish
Lime zest, for garnish
Heat the oil in a saucepan. Add the ginger and sauté for about 3 minutes.
Add the spices stirring for about 2 minutes.
Add the stock, coconut milk, tomatoes, bell pepper, lemon grass and bring to a boil. Reduce the heat to a simmer for 25 minutes. Add the fish and cilantro, and cook for an additional 10 minutes.
Garnish with lime zest and more cilantro. Serve.