Coconut Curry Grouper

Ingredients

1 pound Grouper (I love the Black Grouper at Sarasota Seafood Company)

2 TBSP vegetable oil

1/2 yellow onion, grated

1 tsp. grated fresh ginger

3 cloves garlic, minced

1 large tomato, diced

2 tsp. garam masala

1/2 tsp. chili powder (cayenne)

1 1/2cups coconut milk

1/2 cup chicken stock ( or fish stock of you have it )

2 serrano chili peppers, cut in half

Jasmine Rice

cilantro

Directions

1. Wash the fish and pat dry. Cut the fish into 2-inch pieces, making sure all bones are removed.
2. Heat a saucepan over medium heat and add in the oil. When the oil is heated, add the onion, ginger and garlic. Turn the heat to medium-low and let the aromatics to sweat. Sautee , about 5 minutes, then add the tomato and saute for another 3 minutes, stirring frequently.
3. Using a large spoon, mash the tomatoes to break them down. Add the masala, chili powder, salt and pepper. Stir to combine and cook for 3 minutes.
4. Turn the heat to medium-high. Pour in the coconut milk, stock and add the serrano pepper. When the mixture comes to a boil, add in the fish and cook for 4 minutes or, until the fish is cooked through. Serve over rice and garnish with cilantro.