Fish Curry (Kopie)

*****

2-3 fish filets (I used catfish but flounder, tilapia, or any other white fish will do),
cut into 2-inch pieces
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 cups chicken broth
1/2 teaspoon cayenne pepper
salt and pepper
1 teaspoon turmeric
1 1/2 teaspoons garam masala powder
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 cup coconut milk
squeeze of fresh lemon juice
1 tablespoon tamarind paste (if you can’t find this, just omit)
fresh cilantro, chopped

Heat the oil in a large pot over medium heat; saute the onion for about 5-7 minutes, until softened then add the garlic and saute for a few seconds more. Add the salt, pepper, cayenne pepper, turmeric, garam masala, curry powder, and cumin, chicken broth, coconut milk, lemon juice, tamarind paste and cilantro.
Bring to a simmer then reduce heat to low and add the fish, being careful not to over-stir (the fish will break apart). Cook for 10-15 minutes, stirring occasionally (very carefully) until the fish is cooked through. Serve over basmati rice. Serves 4.