Makes 4 servings.
I love this dish with its intense flavor. Of course, you can reduce the seasonings. I also treat this dish as a meal in itself especially when served with rice.
INGREDIENTS:
13.5-ounce can coconut milk
1 cup vegetable broth
2 medium carrots, peeled quartered, coarsely chopped (See Note)
2 medium shallots, quartered, coarsely chopped
4 garlic cloves, quartered coarsely chopped
2 teaspoons curry powder
2 teaspoons turmeric
¼ teaspoon crushed red pepper
1½ pounds halibut, or other firm whitefish
1 teaspoon Kosher salt, approx
Freshly ground black pepper
2 tablespoons lime juice, approx.
PREPARATION:
In a medium saucepan combine coconut milk, vegetable broth, carrots, shallots, garlic, turmeric, curry powder and crushed red pepper.
Cook over medium heat, uncovered, stirring from time to time, until vegetables are almost soft, about 8 minutes.
Fish:
Pat the fish dry with paper towels.
Cut into 1-inch squares and place in a bowl.
Season with salt and pepper.
Bring the broth to a boil and add the fish. Cover and cook over low heat until fish is JUST cooked through, about 1 minute.
Season to taste with lime juice, salt and pepper.
Note:
I chop all the vegetables in a food processor. Be sure to quarter them first.
