SERVES 4
INGREDIENTS:
1 tablespoon ghee or macadamia nut oil
1 large onion, chopped
2 garlic cloves, chopped
1 to 2 tablespoons red curry paste, gluten free (Thai Kitchen brand is decent)
2 ripe tomatoes or 1 (15-ounce) can tomatoes, diced
1 cup low-sodium vegetable broth or bone broth (here)
1 pound halibut or other whitefish fillet, skinned and cut into chunks
OPTIONAL INGREDIENTS:
pinch of saffron threads (use a bit less curry paste if adding saffron)
1 teaspoon grated fresh ginger
1 teaspoon chili powder
PREPARATION:
1. Heat ghee or oil in a large, deep pan over medium heat. Sauté onions and garlic for 3 to 5 minutes, until soft.
2. Add the curry paste and stir for another minute.
3. Stir in tomatoes and vegetable broth and bring to a light boil. Add saffron, ginger, and chili powder, if desired.
4. Reduce heat to simmer and add fish. Gently stir and turn fish after a couple of minutes. Cook fish for 5 to 7 minutes, until fish is no longer opaque and flakes easily.
5. Ladle into bowls and serve hot.
NOTE: Get creative and add shrimp, scallops, or fresh fish of your choosing.
NUTRITIONAL INFORMATION PER SERVING: 227.0 calories, 30.9g protein, 7.7g carbohydrates, 0.9g fiber, 0.3g sugar, 7.2g fat, 4.2g saturated fat, 54.7mg cholesterol, 328mg sodium