Recipe for February: Curried Fish Stew

Seasonal Produce: Green Garlic, Strawberries, Pomelos, Minneola Tangelos, Baby Leeks

Curried Fish Stew
Yield: 6 servings

1 1⁄2 fish filets (haddock, halibut, salmon)
1 C thinly sliced onion
3 T vegetable oil
2 t minced garlic
1 t minced ginger
2 green chiles split lengthwise (use 2 chiles when using Thai chilies. When using serranos, use 4-8 depending on taste)
2 bay leaves or 10 curry leaves
1 nine oz. can unsweetened coconut milk
1 T white vinegar
1 – 1 1⁄2 t salt
Spice Mix
3 t ground coriander
1⁄2 t ground cumin
1/8 t ground turmeric
1/8 t cayenne
1/8 black pepper
3 T water



Cut fish into 1 1⁄2 inch cubes. Set aside. In a large frying pan, over medium-high heat, fry onion in oil until nicely browned on the edges. Add garlic, ginger, chiles, and bay leaves. Stir for 1 minute. Add spice mixture and 3 t water, stir for 1 minute more. Add 1/4 c coconut milk, vinegar and salt. Cook 2 minutes to blend flavors. Add fish pieces to pan in single layer. Reduce heat to medium-low and simmer until fish is opaque, about 10 minutes. Try not to turn pieces over, as they may break; instead, swirl pan gently every few minutes to move the sauce around.
Add 1/2 c coconut milk , swirl pan to distribute and turn up heat to med-high. As soon as sauce comes to a boil, remove heat.

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