Name: Halibut & Prawn Red Curry with Coconut Milk / Potatoes / Snap Peas
Yield: Serves 4
Ingredients: 1 cup (250 mL) snap peas, cleaned and halved; ½ tsp (2.5 mL) cumin; ¼ tsp (1 mL) cinnamon; ¼ tsp (1 mL) turmeric; 2 cups (500 mL) coarsely chopped Roma tomatoes; 12 oz (340 g) halibut fillet; 2 Tbsp (30 mL) olive oil; 1 cup (250 mL) fish stock; 1 tsp (5 mL) sambal oelek; 1 Tbsp (15 mL) diced garlic; ¼ tsp (1 mL) salt; Cilantro leaves; Pinch of cloves; ⅓ cup (80 mL) chickpeas; ½ tsp (2.5 mL) garam masala; 2 Tbsp (30 mL) diced ginger; Coconut milk; 2 Tbsp (30 mL) unsalted butter; 1 Tbsp (15 mL) coconut milk; 1 cup (250 mL) raw, peeled, thick-cut potatoes; 4 oz (125 g) shrimp, peeled and deveined (see Fish Tip); 1 tsp (5 mL) salt; 1 cup (250 mL) diced onion; 1 cup (250 mL) crushed tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish for You

By Spencer Watts

Published 2022

About

Halibut and prawns have great texture and a mild taste that loves to pair with bold-flavour friends. Serve them in a bath of beautiful curry full of spices and the balance of heat, sweet, and sour makes the halibut and prawns sing. Finished with a kiss of luxurious coconut milk, if you ever doubted fish and curry this is your time to believe.

Serving it in a dark-coloured bowl gives this curry a magnificent look. I love the contrast of the red sauce and white coconut milk. It looks