Use skinless and boneless trout fillets. Cut each fillet into four equal size pieces. Place them on a plate and drizzle with freshly squeezed lemon juice. Season with salt and pepper and set aside until needed.
spieces and veggies
Place a pan with canola oil over medium-low heat. Add diced garlic, diced chili (optional), grated ginger, black cumin, and cumin. Stir to combine and cook for 2 - 3 minutes. Then add the curry powder, garam masala, diced onion, and sliced carrots. Stir and cook for another 5 minutes.
Add fresh diced or canned diced tomatoes to the pan with the vegetables, cook for a minute, then pour in the coconut milk. Bring to a boil, then lower the heat and cook for 15 minutes (low simmer). Last but not least, add the sugar snap peas and the fish. Cook for 5 minutes over low heat. Then stir in the freshly squeezed lime juice and serve.
Divide the Coconut Fish Curry with Vegetables between four plates. Serve with cooked basmati rice. Optionally sprinkle with chopped parsley or coriander and black cumin seeds.