Fish Vindaloo

This dish has a little bit of a kick but softened a little with the coconut milk, if you like a spicy and piquant fish curry this is it. I love making this with Monk fish medallions but also great with any firm fish or salmon. 

Prep time: 5 minutes 
Cook time: 20 minutes
Difficulty: Easy
Serves: 4

Ingredients:

2 tablespoons olive oil
½ lb. green beans
12 cherry tomatoes, sliced in half lengthwise
1 jar Masala Mama Vindaloo Simmer Sauce* 
¾ cup coconut milk 
1 lb. Monk fish, or filets of tilapia, halibut, or any other firm fish
Salt to taste
Cilantro, for garnish

Directions

1. In a large saucepan add the green beans and cherry tomatoes, if using, and sauté for a couple of minutes. Add Masala Mama Vindaloo Simmer Sauce* and coconut milk and simmer until beans are cooked but still a little crunchy, approx. 5 minutes The sauce should have a nice gravy consistency, if the sauce is too thick add some stock or water.

2. Gently add in the fish. Do not stir, rather just shake the pan gently and until the fish is cooked through, about 5 minutes. Adjust salt to taste.

3. Garnish with cilantro and serve with rice. Here’s a recipe for Mama’s Perfect Basmati Rice.

*Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.