Curried Fish and Potatoes

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  • 1 pound Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 cup coarsely chopped red pepper
  • 1 cup coarsely chopped onion
  • 2 tablespoons ghee or vegetable oil
  • 1 pound firm white fish, cut into bite-sized chunks (rockfish, halibut, tilapia or mahi mahi)
  • 3 tablespoons curry powder
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 cup coconut milk
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped cilantro
  • 1/3 cup chopped mint


Place potatoes in a microwave-safe bowl. Cover with cold water. Cover bowl with plastic wrap.
Microwave on high for 8 minutes. Drain.
In a small bowl, mix together curry powder, salt and cayenne.
Toss half of spice mixture with potatoes, peppers and onions. Toss remaining spice mixture with fish.
Heat ghee or oil in a large skillet over medium-high heat.
Add seasoned potatoes, peppers and onions and cook, undisturbed, for 6 minutes.
Flip, add fish and cook for 5 more minutes.
Gently toss to move fish to bottom of pan. Cook for about 3 minutes, or until fish is almost done.
Mix lemon juice and vinegar with coconut milk. Add to fish, along with peas, cilantro and mint.
Stir and cook until heated through and fish flakes with a fork.

Recipe from Central Market Poulsbo - Culinary Resource Center
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