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Serves 4
1 pound boneless, skinless wild fish fillets (I used cod.)
1 Tbsp coconut oil
1/2 onion, roughly chopped
1 tsp ginger root, peeled and roughly chopped
2 cloves garlic
1 14-ounce can diced tomatoes, drained
1 tsp garam masala
1/4 tsp ground cayenne pepper
1/2 tsp sea salt
freshly ground black pepper
1 cup full-fat coconut milk
1/4 cup water
1-2 fresh chili peppers, halved lengthwise (optional)
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1st Keep
 jenellebaur
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