This fish curry is lower in fat and calories than many curries because it calls for low-fat soy milk or skim milk instead of coconut milk.

In a small bowl, mix together the coconut extract, soy milk, cornstarch and spices. Set aside.

In a large skillet over medium-high, add oil and saute ginger, garlic, onion, peppers, celery and bok choy for a few minutes, until softened and lightly browned. Add milk and spice mixture to pan and stir to combine. Heat gently. Do not boil. Remove from heat.

Grill or broil snapper until it reaches an internal temperature of 145 F (about 10 minutes). Serve each fillet with 1 1/2 cups of vegetables and sauce. Season with black pepper according to taste.

• 1/2 teaspoon coconut extract
• 1 cup low-fat soy milk (or skim milk)
• 1 teaspoon cornstarch
• 1/2 teaspoon fennel seed
• 1 tablespoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon canola oil
• 2 tablespoons minced ginger
• 2 cloves garlic, minced
• 1 cup sliced onion
• 1 cup sliced red bell pepper
• 1 poblano pepper, sliced
• 2 cups sliced celery
• 2 cups sliced bok choy
• 4 six-ounce red snapper fillets
• Black pepper to taste