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Coconut Ginger Curry With Vegetables And Halibut

By Sunset
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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

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