Instructions: Heat oil in 3 1/2 to 4-quart saucepan or Dutch oven over medium-high heat. Swirl to coat pan, then add onion and saute until soft and lightly browned, 2 to 3 minutes.

Add curry powder and saute until fragrant, about 30 seconds. Add water, clam juice and coconut milk. Stir to blend. Bring to simmer, reduce heat to maintain low simmer and cook 5 minutes.

Add potatoes, jalapenos, tomato and lime juice. Simmer 5 minutes over medium heat. Add fish and heat through. Add salt to taste.

This recipe yields 4 servings.

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