Halibut with Coconut Ginger Curry

By SushiChick

Halibut with Coconut Ginger Curry is the healthy full meal your whole family will love. Filled with the fragrant flavors of ground coriander, tamarind concentrate, ginger, serrano chiles, turmeric, coconut milk, and spicy cayenne, this recipe is best served over fluffy white or brown rice. Forget the takeout menu and make this healthy and delicious dish instead.

Ingredients

• 1 teaspoon tamarind concentrate or 1 tablespoon 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
• 1 teaspoon salt
• 1 (13.5-ounce) can regular coconut milk
• 3 medium red, white, or Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 2 carrots, cut into 1/2-inch-thick diagonal slices
• 1/2 pound halibut, cut into 1/2-inch chunks
• 1/2 cup fresh spinach, about 4-ounces
• 15 to 20 curry or Thai basil leaves
• 1/2 cup frozen peas

Details

Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from myrecipes.com

Preparation

Step 1

Mix tamarind concentrate with 2 tablespoons hot water (if using lime juice instead, add the lime juice just before serving). Put tamarind, onion, ginger, coriander, minced chiles, turmeric, cayenne, 1 teaspoon 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.