Mild Coconut Fish Curry

What you need

• 1.5 pounds firm white fish fillets, cut into chunks
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 cup chicken or vegetable broth
• Salt to taste

The easy way

1. Heat oil in a large pot over medium heat; sauté onion until soft, then add garlic, curry powder, and turmeric for 30 seconds.
2. Pour in coconut milk and broth, bring to a gentle simmer, and season with salt.
3. Add fish chunks to the simmering liquid; reduce heat to low and cover, cooking for 8-10 minutes until fish is opaque and flakes easily.
4. Do not stir vigorously after adding fish to prevent breaking; serve hot over steamed rice.
5. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.