Coconut Ginger Curry with Vegetables and Halibut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Time: About 45 minutes. When it's cold and blustery outside, dig into a steaming bowl of this curry. Ingredients:
1 teaspoon tamarind concentrate* or 1 tbsp. fresh lime juice |
2 cups chopped onion |
1 1/2 tablespoons minced fresh ginger |
2 tablespoons ground coriander |
4 serrano chiles: 2 minced, 2 halved lengthwise |
1/4 teaspoon turmeric |
1/2 teaspoon cayenne |
about 1 tsp. salt |
1 can (13.5 oz.) regular coconut milk |
3 medium red, white, or yukon gold potatoes, peeled and cut into 1-in. chunks |
2 carrots, cut into 1/2-in.-thick diagonal slices |
1/2 pound halibut, cut into 1/2-in. chunks |
4 ounces fresh spinach |
15 to 20 curry leaves |
1/2 cup frozen peas |
Directions:
1. Mix tamarind concentrate, if using, with 2 tbsp. hot water (if using lime juice instead, add just before serving). Put tamarind, onion, ginger, coriander, minced chiles, turmeric, cayenne, 1 tsp. salt, and the coconut milk in a blender and whirl until very smooth.
2. Pour coconut milk mixture and 1 cup water into a wide, deep pot and bring to a simmer. Add potatoes, halved chiles, and carrots; cover and simmer, stirring occasionally, until tender, about 20 minutes.
3. Add fish, spinach, and curry leaves and simmer until fish chunks are opaque all the way through, about 5 minutes. Stir in peas, simmer 1 minute, and season with salt to taste and lime juice, if using.
4. *Available at South Asian markets.
5. Note: Nutritional analysis is per serving.
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