Coconut Ginger Curry with Vegetables and Halibut
Photo: Alex Farnum; Styling: Karen Shinto
Yields Serves 6 to 8 Total Time 45 mins
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
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
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
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
4

*Available at South Asian markets.

Step 5
5

Note: Nutritional analysis is per serving.

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

Directions

Step 1
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
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
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
4

*Available at South Asian markets.

Step 5
5

Note: Nutritional analysis is per serving.

Coconut Ginger Curry with Vegetables and Halibut