Coconut Ginger Curry with Vegetables and Halibut

Photo: Alex Farnum; Styling: Karen Shinto
Time: About 45 minutes. When it's cold and blustery outside, dig into a steaming bowl of this curry.

Yield:

Serves 6 to 8

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 208
Caloriesfromfat 48 %
Protein 9.7 g
Fat 11 g
Satfat 9.2 g
Carbohydrate 19 g
Fiber 3.1 g
Sodium 346 mg
Cholesterol 9.1 mg

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

Preparation

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.

*Available at South Asian markets.

Note: Nutritional analysis is per serving.

Note:

January 2009