Red Fish Stew, Fast and Spicy

Ingredients

• 5 small dried red chiles
• 1 large onion
• peeled and cut into chunks
• 5 garlic cloves
• peeled
• One 1-inch piece fresh ginger
• peeled and cut into chunks
• 1 teaspoon ground turmeric
• 1/4 cup Tamarind Paste (page 585)
• optional
• 2 cups fish or chicken stock
• preferably homemade (page 161 or 160)
• or water
• 1/2 cup coconut milk
• homemade (page 584) or canned
• optional
• Salt and black pepper to taste
• 1 1/2 to 2 pounds firm white fish
• shrimp
• or any combination of seafood (see headnote)
• Lime wedges (especially if you dont use tamarind) for serving

Instructions

1. Combine the chiles, onion, garlic, ginger, turmeric, and tamarind if youre using it in a small food processor and blend until smooth, scraping down the sides if necessary.
2. Combine with all the remaining ingredients except the fish and lime in a pot and turn the heat to medium; bring to a boil and add the fish.
3. Cover and cook, more or less undisturbed, until the fish is tender, about 10 minutes.
4. Taste and adjust the seasoning as necessary.
5. Serve with the lime wedges.