Coconut Ginger Curry with Vegetables and Halibut

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

Yield: Serves 6 to 8

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. 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. 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. 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.

Nutritional Information

Calories:

208 (48% from fat)

Protein:

9.7g

Fat:

11g (sat 9.2)

Carbohydrate:

19g

Fiber:

3.1g

Sodium:

346mg

Cholesterol:

9.1mg