Coconut Ginger Curry with Vegetables and Halibut

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. 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. 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. 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.