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

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


Credit: Alex Farnum; Styling: Karen Shinto

Recipe Summary test

45 mins
Serves 6 to 8


Ingredient Checklist


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.

  • 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.