Curried Fish and Potatoes

Another of my favorite recipes that came from my friend Winsome. The original recipe (posted here) calls for Yukon Gold potatoes. I’ve also made this with sweet potatoes, which is equally delicious. And, I’ve omitted something each time I’ve made this recipe (usually mint, which i never have on hand) and it has still been great.

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

Par-boil the potatoes in water (about 5 – 8 minutes, until halfway between crunchy and tender)
Drain.
In a small bowl, mix 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.
Serve with rice.

((Winsome, are you there? Join us, please.))