Directions

Even the most bland of fish can be extra tasty with this easy recipe. Put the  can of Coconut Cream into the refrigerator for about 20 minutes before you begin.  When you open the can, the coconut oil should have solidified on the top.  Scoop off the oil and into the pan.  Bring the oil up to medium high and saute the onions.  When the onions start browning, add the curry spices and stir. When the spices have been thoroughly mixed with the oil and onions, add the rest of the coconut cream.  Let it come up to a simmer and add the fish.  It can still be frozen as you add it.  Bring the curry up to a simmer and let it cook for about 10 minutes, or until the fish is cooked through. Serve over rice.