Fish Curry

Recipe: Fish Curry with Potatoes and Peas

From: Cuisine At Home; Weeknight Menus Volume 2, 2007

Total Time: 50 minutes
Severs: 4; 1 fillet & 1 cup curry

Ingredients:
1 lb halibut, cut into 4"-long pieces
Salt and pepper to taste
1 Tbs Peanut Oil
2 Tbs unsalted butter
1 cup onion, sliced
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced
2 Tbs all-purpose flour
2 Tbs curry powder
2 cups chicken broth
1 cup cherry tomatoes, halved
1 cup russet potato, peeled, diced
1/2 cup carrot, grated
1 cup Granny Smith apple, peeled, coarsely grated
1/2 cup coconut milk
1/2 cup frozen peas
1 Tbs Soy sauce
1 Tbs honey
Salt and cayenne to taste
Cooked rice for serving
Cilantro for garnish

Directions:
Saute seasoned halibut in oil in a nonstick skillet over medium-high heat. Cook until golden on both sides, 6 minutes; remove and keep warm.
Saute onion, ginger, and garlic in butter in same skillet over medium-high heat. Cook until translucent, about 3 minutes. Stir in flour and curry powder, and saute, stirring constantly, until mixture is evenly browned, about 2 minutes.
Add broth, scraping up any browned bits, then stir in tomatoes, potato, and carrot. Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
Add apple, coconut milk, peas, soy sauce, honey, salt, and cayenne; stir to combine. Cook until flavors meld and peas are cooked, about 5 minutes.
Serve fish on rice and top with curry sauce; garnish with cilantro.