This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook.
I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post!
According to Global Kitchen, the recipe is based on a Tanzanian dish although fish curry originated in Zanzibar: Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. 
- 1 pound skinless flounder or other white fish
- 1 1/2 teaspoons Madras curry powder, divided
- 1 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 4 plum tomatoes, roughly chopped
- the juice of one lemon
- 3/4 cup light coconut milk
- 4 lemon wedges
- Chopped fresh cilantro