Tomato-coconut fish curry

Ingredients for 4 servings:
1 red onion
1-2 cloves of garlic
½ canned tomato puree
2-3 tablespoons of coconut oil
1 can of coconut milk
500g of (frozen) white sea fish
1 tablepsoon of whole caraway
1 teaspoon of chili powder
½ teaspoon of dried jalapeno flakes or ½ fresh jalapeno, sliced
½ teaspoon of garam masala spice blend
½ teaspoon of turmeric
salt and pepper to taste

for garnish:
200g or 1 cup of brown rice
30g or 1 tablespoon wild/black/red rice

The reason why I prefer to use different sorts of rice mixed is that the kinds with a stronger taste (wild-, black-, red rice) give a nutty, earthy flavor to the mild brown rice, without the result of a too powerful taste. I usually cook them together in one pot for economic reasons. This way, the dark colored rice grains give a dark tinge to the whole mixture. If you prefer your rice elegantly served, it is advisable to cook them separately. However, vegetal substances with dark coloring often turn out to be powerful antioxidants, so I’m sticking to my colorful rice dishes. 😉

1. Once the fish has been defrosted, cut to inch-thick slices. Rinse off the rice and start boiling it in slightly salty water. 
2. Mince the onion and press the garlic cloves through a garlic presser. Measure the spices in a small glass, so that later you can pour them into the pot with one movement of your hand. 
3. Heat the coconut oil over medium heat, add the onions and stir them until they begin to turn golden. Add the spices and keep on stirring until they turn fragrant. 
4. Now pour in the tomato puree, boil once and add the coconut oil, as well. 
5. Once the sauce is boiling, lay the fish slices in the pot, stir cautiously, cover the pot and let it simmer for 15-20 minutes, until the fish is ready. 

If you are working with parboiled brown rice, cooking this richly spices and creamy fish dish can take as little time as about 30 minutes. There are about 200 grams of carbohydrates in this dish, so about 50g CH/serving. Enjoy!

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