Chef Jason’s Coconut Curry Mahi-Mahi

Mahi Coconut Curry retouchedIngredients:

12 ounces Mahi Filet cut into cubes
1 Cup Chili Powder
1/2 Cup Tumeric
1/2 Cup Curry Powder
1 Teaspoon Paprika
4 Jalapenos cut into Rings
1 Clove of Garlic Minced
1 Red Onion Julienned
1 Cup Mint Leaves Chopped
2 Whole Tomatoes Quartered or 10 Cherry Tomatoes
Salt & Pepper to taste
1 8oz Can of Coconut Milk
1/2 Cup Olive Oil

Mix chili powder, tumeric, paprika and curry powder in a mixing bowl.
Mix Mahi Cubes into dry mix and let sit.
Heat up oil in a large saute pan. Saute Onions until opaque and add jalapenos. Add Salt & Pepper.
Add Mahi to the saute pan and saute until brown. Add Garlic, and saute until garlic aroma is strong.
Add more Salt & Pepper to taste. Add Tomatoes to the pan and saute until the tomatoes are soft.
Add Coconut Milk, and Mint Leaves. Bring to boil and reduce to simmer for 10 minutes.
Serve on Rice or with Naan Bread.

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