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Coconut Ginger Curry with Vegetables and Halibut

Photo: Alex Farnum; Styling: Karen Shinto
Total time 45 mins
Yield Serves 6 to 8
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

Nutrition 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

How to Make It

  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.