Sri Lankan Curried Fish with Vegetables


8 oz snapper fillet
2 tbs olive oil
Dash of sea salt
Dash of ground black pepper
1/2 cup red, yellow and green peppers, sliced
1/4 cup sliced onion
1/2 cup cooked red, white and sweet potatoes
1/2 cup eggplant, cubed
1/2 cup sliced cauliflower
1/2 cup sliced broccoli
1/8 cup chickpeas
1 carrot, sliced
6 cherry tomatoes, halved
1 tsp fresh ginger, minced
1 can coconut milk
2 tbs yellow curry
1 tsp raw sugar
Cooked basmati rice


Salt and pepper both sides of snapper and pan sear until cooked to desired tenderness.

Saute remaining vegetables and spices in a skillet on medium heat to desired tenderness.

Combine vegetables with coconut milk and simmer over medium heat.

Cube cooked snapper and add to vegetable mixture.

Serve in a bowl as a stand alone dish or over cooked basmati rice. Garnish with green onion and smoky paprika.