Coconut Fish Curry

Instructions

1. 1

   In a saucepan, soften onion, garlic and ginger in 30 ml (2 tablespoons) of oil. Add vegetables and spices and cook for 1 minute. Add oil, if needed. Add coconut milk and chickpeas. Bring to a boil and simmer gently, covered, for about 20 minutes or until potatoes are tender. Season with salt and pepper.

2. 2

   In a non-stick skillet, cook fish in remaining oil (1 tablespoon). Season with salt and pepper. Divide chickpea mixture into shallow bowls. Top with fish. Serve with lime wedges.