Ingredients
- 1/2 cup water
- 1 Tbsp. seedless tamarind (about 1-inch piece)
- 1/2 cup canned coconut milk
- 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
- 1/2 tsp. ground red pepper (cayenne)
- 1/2 tsp. ground turmeric
- 1 Tbsp. oil
- 1 onion, finely chopped
- 2 fresh green chiles, sliced
- 20 fresh curry leaves
- 2 cloves garlic, minced
- 1 Tbsp. minced gingerroot
- 1/2 tsp. fennel seed
- 1/2 tsp. black mustard seed
- 2 tomatoes, chopped
- 1-1/2 lb. halibut fillet, cut into 2-inch chunks
Instructions
1-Microwave water and tamarind in medium microwaveable bowl on HIGH 1 min. Mash with fork; let stand 5 min. Strain tamarind through fine-mesh sieve over bowl; firmly press strained tamarind to remove all liquid. Reserve strained liquid in bowl; discard tamarind in sieve. Add coconut milk, dressing, red pepper and turmeric to reserved liquid; mix well.
2-Heat oil in large skillet on medium heat. Add next 7 ingredients; cook and stir 5 min. or until onions are crisp-tender. Stir in tomatoes; cook and stir 5 min. Add coconut milk mixture; stir. Bring to boil. Add fish; cover. Simmer on medium-low heat 10 min. or until fish flakes easily with fork.
3-Transfer fish to platter; top with sauce.
Nutrition Facts
Calories 200
% Daily Value*
Total Fat 9g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 200mg 9%
Total Carbohydrates 8g 3%
Dietary Fibers 1g 4%
Sugars 5g 10%
Protein 22g 44%
Vitamin A 25%
Vitamin C 25%
Calcium 4%
Iron 4%