Photo: Alex Farnum; Styling: Karen Shinto
Total Time
45 Mins
Serves 6 to 8

Time: About 45 minutes. When it's cold and blustery outside, dig into a steaming bowl of this curry.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

*Available at South Asian markets.

Step 5

Note: Nutritional analysis is per serving.

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