Coconut Ginger Curry with Vegetables and Halibut
![Curry: Coconut Ginger Curry with Vegetables and Halibut (0316) halibut ginger fish curry with carrots over rice](https://img.sunset02.com/sites/default/files/styles/4_3_horizontal_inbody_900x506/public/image/2016/08/main/less-meat-fish-curry.jpg)
Time: About 45 minutes. When it’s cold and blustery outside, dig into a steaming bowl of this curry.
How to Make It
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.
Ingredients
Directions
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.