Instructions: Lightly spray a nonstick covered pot with cooking spray. Add the scallions, garlic, and ginger. Stir and cook over medium heat for 2 minutes. Add the curry and stir for 1 minute.

Add the clam broth, stirring to incorporate. Stir in the potatoes, carrot, zucchini, lime zest, cinnamon, and cloves. Partially cover and simmer for 20 minutes until the potatoes and vegetables are cooked.

Add the cubed fish, lime juice, and cilantro; simmer, stirring occasionally, until the fish is cooked through, about 10 minutes.

To serve, place the stew in a serving dish. Garnish with the coconut and extra cilantro. Serve at once.

This recipe yields 6 servings.

* This dish is high in sodium and not appropriate for low-sodium diets except for occasional use.

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