A healthy mix of exotic flavors, this Indian fish curry will be a hit at your next dinner party. Serve with brown rice or whole-grain pasta.
3 tablespoons canola oil (may substitute a healthier oil: coconut, walnut, avocado)
1 onion, diced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 teaspoon coriander, ground
1⁄2 teaspoon turmeric, ground
1⁄2 teaspoon cumin, ground
1⁄2 teaspoon chili powder
1⁄4 cup dried apricots
1 cup plain whole-milk yogurt
One 15-ounce can diced tomatoes (no salt added)
2 cups cauliflower (small florets)
1 cup water
1 pound cod (or other firm, white fish), cut into 1-inch pieces
1⁄2 teaspoon kosher salt
- In a large, deep skillet, heat the oil over medium heat until shimmering. Sauté the onion until browned, 3 to 5 minutes.
- Stir in the ginger, garlic, spices and apricots. Cook for 1 minute. Stir in the yogurt, tomatoes, cauliflower and 1 cup of water. Simmer until the cauliflower is tender, 10 to 12 minutes.
- Reduce heat to low; add the fish and simmer gently until cooked through, 3 to 5 minutes. Season with up to 1/2 teaspoon salt.