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Coconut Curry Turmeric Trout

This quick curry is great with a variety of proteins. Seasoning the fish as soon as you’ve cut the fillets ensures the salt permeates the flesh, making for a more delicious result.
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Ingredients Method

Ingredients
  

  • 2 fresh trout about 12 inches long, skinned, filleted, and cut into 1 inch pieces
  • Salt and pepper to taste
  • 1 teaspoon coconut oil
  • 1 carrot sliced
  • 1 medium onion sliced
  • 1 fennel bulb sliced, fronds reserved
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ⅛ - ¼ teaspoon crushed red pepper flakes
  • ⅛ teaspoon ground turmeric
  • 13 ½ ounces can coconut milk

Method
 

  1. Sprinkle trout with salt and pepper.
  2. In 12 inch cast iron skillet, heat coconut oil and sauté sliced carrots, onion, and fennel, with salt and pepper to taste, for 5 minutes. Add onion powder, garlic powder, ground ginger, red pepper flakes, and turmeric. Once spices are fragrant, add coconut milk. Cook for 3 minutes, until sauce thickens, then add trout, gently cooking it through, about 2 minutes.
  3. Serve with rice and garnish with fennel fronds.
  4. Enjoy!