Coconut Ginger Curry With Vegetables And Halibut

Name: Coconut Ginger Curry With Vegetables And Halibut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
4
*Available at South Asian markets.
5
Note: Nutritional analysis is per serving.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Ginger Curry With Vegetables And Halibut falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!