Fish With Cumin-Pepper Curry - cooking recipe

Ingredients

1 tablespoon fresh gingerroot, peeled and chopped
1 tablespoon water
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1/2 teaspoon black pepper, freshly ground, divided
2 teaspoons canola oil
1/4 cup onion, finely chopped
1 (14 ounce) can chicken broth, fat-free, less-sodium
3/4 cup light coconut milk
3 tablespoons fresh lemon juice
4 (6 ounce) fish fillets
1/2 teaspoon salt
4 teaspoons parsley, chopped fresh (optional)

Preparation

Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently.
Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.