Levana Cooks Dairy-Free! by Lévana Kirschenbaum

Author:Lévana Kirschenbaum
Language: eng
Format: epub
Publisher: Skyhorse
Published: 2011-01-31T16:00:00+00:00

CURRIED FISH AND TOMATOES

Another treat, which owes its creaminess to coconut milk. Use only thick fish fillets, as thin fillets such as sole or flounder can’t withstand the longer cooking time without falling apart. Besides, there is no need to use such expensive cuts in this dish.

Makes 8 main course servings

1/4 cup olive oil

1 large onion, chopped

1 2-inch piece ginger, peeled and minced

1 tablespoon curry, or more to taste

1 teaspoon ground cumin

1 jalapeno pepper, minced (if you don’t like it too hot,

seed it first)

2 large tomatoes, chopped

1 stalk lemongrass, minced

2 large medium-ripe plantains peeled and cut into 1-

inch cubes

Salt to taste

2 cups water

1 cup coconut milk

3 pounds thick fish fillet: (scrod, sea trout, tilapia,

halibut, etc.), cut into two-inch cubes

3 tablespoons chopped cilantro

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