CTN: Chile Coconut Braised "Beef Short Ribs"--Actually, Seafood

I am so glad I was late with this recipe, because it meant that I could see the comments from Maria and Michelle that this sauce would work with seafood. This gave me all the excuse I needed not to cook with meat. I was very happy about that. After seeing Maria's pictures of meat, I was scared.
Dad and Sharmyn are in town, so even though they had already made this recipe, they got to eat it again--in a very different incarnation. I didn't feel like getting my camera out of the car, so there are no pictures.

I used halibut. When I told the man at the fish market that I was making curry with it, he gave me a really big fat piece, which cut into cubes nicely.

I also used some nice fat shrimp. Not krill shrimp, as depicted here. It is surprisingly difficult to find public domain images of shrimp.

I used the braising technique-- tossed the shrimp and halibut cubes with salt and pepper and sauteed them in some coconut oil. I took the seafood out and threw a chopped shallot, 2 jalapenos (which I think were just really small bell peppers from my CSA bag), 4 cloves of garlic, and a whole mess of grated ginger into the pan, stirring it around until it smelled incredible. I added cumin and garam masala, stirred that until it was fragrant, then stirred in a can of coconut milk, the zest and juice from two limes, and the seafood. I let that cook for a bit longer, until the halibut chunks started to fall apart.

I served this over rice, with sauteed bok choy and delicious fish market sourdough on the side. It was DELICIOUS.

And I'm certain it was very different than the beef recipe.