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One of my favorite ways to serve fish to my family is in curry, a great dish that is fairly inexpensive to prepare. Use seasonal veggies — they are always the cheapest. Carefully select the fish, and you should have full, happy bellies without too much damage to your pocketbook. I first came across this recipe in an older Williams-Sanoma cookbook many moons ago, but through the years the recipe has morphed into what I am sharing with you today. What I love about this dish is that just about any vegetable will fit in just fine. I have used butternut squash, broccoli, cauliflower, and kale. All are fantastic additions. Served over brown rice, this is an easy, healthful meal that comes together in a flash.

This recipe is very kid-friendly and not spicy. If you are looking for a little more spice, simply increase the amount to fit your taste.

Fish Curry

3 tablespoons olive oil
2 yellow onions, chopped
2 tablespoons grated fresh ginger
2 teaspoons minced garlic
1 teaspoon grated lime zest
1 stalk fresh lemongrass, chopped
2 tablespoons ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 1/2 cups coconut milk
1 tablespoon fresh lemon juice
2 cups chicken or fish stock
1/2 cup green beans
1/2 cup diced zucchini
1/2 cup yellow squash
1/2 cup red bell peppers
1/2 cup shredded cabbage

1 1/2 lb. firm, white fish fillets, cut into cubes. I used red snapper, you can also use cod, halibut, flounder, or monkfish. I sometimes toss in a few wild shrimp, too.

salt
chopped fresh mint
chopped fresh basil

In a large saucepan, saute onions in olive oil until tender and translucent.

Add ginger, garlic, lime zest, lemongrass, coriander, cayenne and turmeric. Saute 3-4 more minutes.

Add liquids and reduce heat to simmer. Toss in veggies and continue cooking until veggies are still firm; add fish cubes and cook until fish is opaque, about 6-8 minutes.

Garnish with mint and basil. Serve over prepared brown rice.

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.