Warm and Cozy Fish Butter Curry | ​​Food52 + Ottolenghi Test Kitchen: Shelf Love

Join Yotam Ottolenghi and Chaya Maya as they share a rich and delicious fish butter curry topped with a cucumber lime salsa and coconut cream. This dish is intensely flavorful thanks to a fragrant spice blend, tomato paste, fresh tomatoes, garlic, and shallots. The salsa and coconut cream provides a cool contrast to the heat of the curry. Serve with naan or rice! GET THE RECIPE ►► https://f52.co/3so14Rz Check out all the OTK Shelf Love episodes: https://www.youtube.com/playlist?list... Subscribe to the OTK YouTube channel - ‪@Ottolenghi‬ (https://www.youtube.com/channel/UCcGw...) Order OTK: Shelf Love wherever you are - https://smarturl.it/ShelfLove Also featured in this video: Feast Dinnerware by Yotam Ottolenghi - https://f52.co/2YrIVHj Looking for something specific? VIDEO CHAPTERS 00:00:00 Intro 00:01:52 The Berbere-Spiced Fish 00:04:01 Everyone in the Pan 00:07:34 The Refreshing Green Salsa 00:09:47 Drizzle and Devour PREP TIME: 20 minutes COOK TIME: 1 hour 10 minutes SERVES: 4 INGREDIENTS Fish Butter Curry 1 1/4 teaspoons ground ginger 1/2 tablespoon ground fenugreek 1 teaspoon ground coriander 8 cardamom pods, shells discarded and seeds removed and crushed in a mortar 1/2 teaspoon ground allspice 1/2 tablespoon smoked paprika 1/8 teaspoon ground cinnamon 450 grams (1 pound) sustainably-sourced hake (or other firm white fish), skinned, pin-boned, and cut into 2-inch/5-centimeter pieces 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper, to taste 350 grams (12 ounces) small new potatoes (halved if large), skin on 3 tablespoons unsalted butter 2 to 3 shallots, finely chopped (125 grams net weight) 2 small green chiles, finely chopped (deseeded, if you prefer less heat) 3 garlic cloves, peeled and crushed 300 grams cherry tomatoes 1 1/2 tablespoons tomato paste 220 grams coconut cream (7 ounces, or 1/2 a standard-size can), plus 1 tablespoon to serve 500 milliliters fish stock (homemade or store-bought) Cucumber-Lime Salsa 1/2 cucumber (100 grams), finely diced 1 small green chile, deseeded and finely chopped 1 to 2 spring onions, finely chopped (15 grams net weight) 3 tablespoons lime juice 1 1/2 tablespoons finely chopped cilantro leaves 2 tablespoons extra-virgin olive oil SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook:   / food52   Instagram:   / food52   Pinterest:   / food52   Twitter:   / food52   TikTok:   / food52   Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.