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. THANK YOU:))))
Coconut Ginger Curry with Vegetables and Halibut
Time: About 45 minutes. When it's cold and blustery outside, dig into a steaming bowl of this curry.
Yield: Serves 6 to 8
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Amount per serving
- Calories: 208
- Calories from fat: 48%
- Protein: 9.7g
- Fat: 11g
- Saturated fat: 9.2g
- Carbohydrate: 19g
- Fiber: 3.1g
- Sodium: 346mg
- Cholesterol: 9.1mg
- 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
- 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.
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