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Mahimahi Coconut Curry Stew With Carrots And Fennel

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Eight 6-ounce skinless mahimahi fillets

1/2 cup fresh lemon juice


1/2 cup vegetable oil

8 garlic cloves, peeled

3 large shallots, thinly sliced (1 cup)

8 small dried red chiles

12 fresh curry leaves (see Note)

2 tablespoons minced fresh ginger

8 kaffir lime leaves (see Note)

1 large fennel bulb—halved, cored and cut into 1-inch pieces (4 cups)

4 cups carrots, cut into 1-inch pieces

1 teaspoon Madras curry powder

Two 15-ounce cans unsweetened coconut milk

1 cup cilantro leaves, for garnish

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