PUNJABI FISH CURRY

For the curry base:
- 2 12-15oz cans of coconut milk
- 1 cup of water, as needed
- a 1 inch piece of fresh ginger, peeled and grated
- 3-4 cloves of garlic, pressed
- 1 large onion, diced
- spice paste (see below)
- olive oil, as needed
- pomegranate seeds, for garnish

For the spice paste: (*)
- 2 Tbsp of Garam Masala, Punjab style
- 2 Tbsp of sweet curry powder
- 1 Tbsp of hot curry powder (like Maharaja powder)
- 2 Tbsp of red chili paste (or 1 for milder curries)
- 1.5 tsp of ground cumin

For the veggies & fish: (*)
- 2 lbs of assorted firm fleshed fish like salmon, tilapia, pollock… whichever combination you like, but try to pick sustainable species.
- 1 lbs of shrimp, shelled & deveined
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 package of fresh baby spinach leaves
(*) feel free to use whichever vegetables you like best. Likewise for the choice of fish as well

Debone, rinse and slice fish into large chunks. Set aside.
Peel & devein the shrimp, and set aside with the sliced chunks of fish.

Mix all the spices together and make a paste together with the lime juice, pressed garlic, grated ginger and red chili paste. Use a bit of water if too dry.

In a large, heavy pot, heat olive oil over medium-high heat and sauté diced onions and sliced bell peppers until beginning to soften and their liquid is cooked down. Add all of the spice paste and cook for a few minutes until fragrant and well blended.

Add both cans of coconut milk and bring to a boil. Reduce down to a thick, sauce-like consistency. If too thick, add some water. Consequently, if too thin, add some almond meal.

Add baby spinach and let it wilt down in the curry sauce. Add shrimp and fish, give it a quick stir and cover the pan. Cook – without stirring – for a few minutes until the fish & shrimp are cooked through. Serve over rice and sprinkle some pomegranate seeds over the top for color.