This warm, aromatic stew combines tender fish with a creamy curry sauce and vegetables. Bold spices and a coconut milk base make it a comforting and exotic one-pot meal.

Ingredients

• 2 tablespoons soybean oil
• 1 medium onion, finely chopped
• 2 green onions, finely chopped 1 fresh red chile pepper, finely chopped
• 1 1/2 tablespoons chopped pimento peppers
• 2 tablespoons curry powder 1 pint light whipping cream
• 3/4 pound cod fillets, cut into 1 inch cubes
• garlic powder to taste salt and pepper to taste

Directions

1. Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
2. Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork.
3. Season with garlic powder, salt, and pepper.