Coconut Ginger Curry With Vegetables And Halibut

• 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.

tamarind concentrate, onion, fresh ginger, ground coriander, serrano chiles, turmeric, cayenne, salt, regular coconut milk, red, carrots, chunks, fresh spinach, curry, frozen peas

Taken from www.myrecipes.com/recipe/coconut-ginger-curry-with-vegetables-halibut (may not work)