Cod & Coconut Curry Bowl

Fill a small pot with salted water; cover and heat to boiling on high Wash and dry the fresh produce. If necessary, peel 2 cloves of garlic; roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Depending on their size, quarter or halve the tomatoes into bite-sized pieces. Combine in a bowl. Quarter the lime. Pat the fish dry with paper towels. Season with salt and pepper on both sides. 

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly. 

While the rice cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and the tomatoes begin to break down. 

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. Once boiling, cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using two forks, flake into bite-sized pieces.

To the pan of cooked vegetables and sauce, stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side. Enjoy!