Halibut & Prawn Red Curry with Coconut Milk / Potatoes / Snap Peas from Fish for You by Spencer Watts

Ingredients

• 1 cup (250 mL) snap peas, cleaned and halved
• Cilantro leaves
• Coconut milk
• 1 cup (250 mL) raw, peeled, thick-cut potatoes
• 1 tsp (5 mL) sambal oelek
• 1 tsp (5 mL) salt
• 1 Tbsp (15 mL) diced garlic
• 2 Tbsp (30 mL) diced ginger
• ½ tsp (2.5 mL) garam masala
• ½ tsp (2.5 mL) cumin
• ¼ tsp (1 mL) salt
• 2 Tbsp (30 mL) olive oil
• 1 cup (250 mL) diced onion
• 2 Tbsp (30 mL) unsalted butter
• 1 cup (250 mL) fish stock
• 1 cup (250 mL) crushed tomatoes
• 1 Tbsp (15 mL) coconut milk
• ⅓ cup (80 mL) chickpeas
• ¼ tsp (1 mL) cinnamon
• Pinch of cloves
• 2 cups (500 mL) coarsely chopped Roma tomatoes
• ¼ tsp (1 mL) turmeric
• 12 oz (340 g) halibut fillet
• 4 oz (125 g) shrimp, peeled and deveined (see Fish Tip)