Coconut Ginger Curry with Vegetables and Halibut

Name: Coconut Ginger Curry with Vegetables and Halibut
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 carrots, cut into 1/2-in.-thick diagonal slices; 1 teaspoons cayenne; 383 grams can regular coconut milk; 15 curry leaves; 2 Tbsps minced fresh ginger; 2 Tbsps ground coriander; 227 grams halibut, cut into 1/2-in. chunks; 473 milliliters chopped onion; 118 milliliters frozen peas; 1 teaspoon About salt; 4 serrano chiles: 2 minced, 2 halved lengthwise; 113 grams fresh spinach; 1 teaspoon tamarind concentrate* or 1 tbsp. fresh lime juice; 0 teaspoons turmeric; 3 mediums red, white, or Yukon Gold potatoes, peeled and cut into 1-in. chunks

The recipe Coconut Ginger Curry with Vegetables and Halibut could satisfy your Indian craving in around 45 minutes. This recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 15g of fat, and a total of 263 calories. This recipe serves 6. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of peas, turmeric, ground coriander, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

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.

Ingredients you will need

Tamarind

Coconut Milk

Lime Juice

Coriander

Turmeric

Ground Cayenne Pepper

Chili Pepper

Ginger

Onion

Water

Salt

Equipment you will use

Blender

Pour coconut milk mixture and 1 cup water into a wide, deep pot and bring to a simmer.

Ingredients you will need

Coconut Milk

Water

Equipment you will use

Pot

Add potatoes, halved chiles, and carrots; cover and simmer, stirring occasionally, until tender, about 20 minutes.

Ingredients you will need

Potato

Carrot

Chili Pepper

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.

Ingredients you will need

Curry Leaves

Lime Juice

Spinach

Fish

Peas

Salt

*Available at South Asian markets.

Equipment

Blender

Pot

Ingredients

Servings:

carrots, cut into 1/2-in.-thick diagonal slices 1teaspoons

cayenne 383grams

can regular coconut milk 15

curry leaves 2Tbsps

minced fresh ginger 2Tbsps

ground coriander 227grams

halibut, cut into 1/2-in. chunks 473milliliters

chopped onion 118milliliters

frozen peas 1teaspoon

About salt 4

serrano chiles: 2 minced, 2 halved lengthwise 113grams

fresh spinach 1teaspoon

tamarind concentrate* or 1 tbsp. fresh lime juice 0teaspoons

turmeric 3mediums

red, white, or Yukon Gold potatoes, peeled and cut into 1-in. chunks

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Hofer Gruner Veltliner (1 Liter) with a 4.1 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.