Halibut with Red Curry and Tomato

http://www.epicurious.com/recipes/food/views/weeknight-red-curry

As Jerry said, this one's a keeper, just like my wife --

I used halibut for the fish, but cod would probably do as well.  The taste of the sauce by itself, as it was cooking, was bitter at the beginning from the garlic, but fortunately it became smooth and delicious by the end.  The fish was tender and  lite and cooked through on a low flame after 5-6 minutes.  The lime and cilantro (if you like it) also were great additions, but it was very good even without them.

It's an excellent almost-one-pot meal.  The noodles need to be prepared separately, but if you have leftover grains from a different dinner, then you're all set.


Ingredients:

1 large shallot
6 garlic cloves
1 (2-inch) piece ginger, peeled, cut into pieces
2 tablespoons vegetable oil
2 tablespoons red curry paste
2 teaspoons ground turmeric
1 1/2 cups whole peeled tomatoes, plus juices from one 15-ounce can
1 (13.5-ounce) can unsweetened LITE coconut milk
Kosher salt (~ 1/4 tsp, to taste)

1 pound mixed vegetables (such as cauliflower, carrots, and/or shallots), cut into 1-inch pieces
1 pound firm white fish (such as halibut or cod), skin removed, cut into 2-inch pieces

Cooked rice noodles, cilantro leaves, and lime wedges (for serving)


Directions:

1) Pulse shallot, garlic, and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes.  If you're cooking noodles, bring water to a boil at this point.

2) To the shallot mixture, add curry paste and turmeric; cook, stirring, until paste is darkened in color and mixture starts to stick to pan, about 3 minutes.

3) Add tomatoes, breaking up with your hands, then juices. Cook, stirring often and scraping up browned bits, until tomatoes start to break down and stick to pot, about 5 minutes.


4) Stir in coconut milk and season with salt. Simmer, stirring occasionally to prevent sticking, until mixture is slightly thickened and flavors meld, 8–10 minutes.

5) Add vegetables and pour in just enough water to barely cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–12 minutes.


6) Season fish all over with salt (optional) and nestle into curry.  Add a little more water if it’s very thick. Return to a simmer and cook just until fish is cooked through, about 5 minutes. 


7) Spoon curry over rice noodles and top with cilantro and a squeeze of lime.


The curry base (without vegetables or fish) can be made 3 days ahead. Cover and chill. Reheat over medium-low, adding water to thin as needed.

From website - possibly using regular coconut milk, not low fat:
Calories (kcal) 440 Fat (g) 31 Saturated Fat (g) 20 Cholesterol (mg) 50 Carbohydrates (g) 19 Dietary Fiber (g) 6 Total Sugars (g) 5 Protein (g) 26 Sodium (mg) 310