Time: About 45 minutes. When it's cold and blustery outside, dig into a steaming bowl of this curry.
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
How to Make It
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.
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.
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.
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THIS IS THE BEST NEW RECIPE I'VE MADE IN A LONG, LONG TIME!!!! I TRY NEW RECIPES EVERY WEEK AND THIS IS ONE I WILL MAKE AGAIN AND AGAIN!
IT HAS ALL THE NOTES I'M LOOKING FOR IN A DINNER/LUNCH MEAL;
1) easy to prepare.
2) few ingredients
3) easy to find ingredients
4) healthy & light
5) Fish & vegetable dish
6) Very complex, interesting flavors
Changes I made or will make in the future:
1) DID NOT USE CURRY LEAVES. WHO HAS THE TIME TO GO SHOPPING AROUND FOR THESE??
2) THE POTATOES TAKE MORE THAN 20 MINUTES TO COOK. IT TOOK ME A GOOD HOUR.
NEXT TIME I'LL PAR BOIL THE POTATOES BEFORE ADDING TO THE CURRY COCONUT SAUCE.
Changed several things, but still good. Didn't have curry leaves so ommitted; dropped the peppers to only one pureed in the sauce; added some brown sugar and lots of extra salt; and used cod, which was excellent. Tasty little dish for a girls night in dinner party.
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