Rating: 3.5 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

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

This Story Originally Appeared On sunset.com

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Credit: Alex Farnum; Styling: Karen Shinto

Recipe Summary

total:
45 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

208 calories; calories from fat 48%; protein 9.7g; fat 11g; saturated fat 9.2g; carbohydrates 19g; fiber 3.1g; sodium 346mg; cholesterol 9.1mg.
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