Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
Inspired by the coastal Malabar region of India, this pungent yellow curry is mellowed by velvety coconut milk. Cooking the potatoes in the coconut broth helps thicken the sauce, while infusing the potatoes with intense flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
(Contains Tree Nuts)
Not included in your delivery
In a small pot, bring 1 cup water to a boil with a large pinch of salt. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender. Keep covered off the heat until the rest of the meal is ready.
Prep the ingredients: halve, peel, and thinly slice the onion. Dice the potatoes into ½-inch cubes. Finely chop the cilantro, reserving a few leaves for garnish. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. TIP: Be sure to wash your hands and surfaces after handling the jalapeno; the heat is transferable and can burn more than just your throat!
Heat 2 teaspoons oil in a large pan over medium-high heat. Add the onion, coriander, jalapeno, and curry powder (to taste, start with 1 teaspoon and add incrementally). Cook, tossing, for 3-4 minutes, until softened. Season with salt and pepper.
Add the potatoes to the pan along with the coconut milk and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes, until the potatoes are fork tender.
Cut the catfish into 1-2 inch pieces. When the potatoes are tender, add the peas, chopped cilantro, and catfish to the broth. Cook for 2-3 minutes, until the fish is just opaque. Taste and season with salt and pepper.
Fluff the rice with a fork. Ladle the fish curry into bowls, then top with a scoop of rice and the reserved cilantro. Enjoy!