Tamarind fish and potato curry

Fish second courses Indian cuisine

My sons love Indonesian "Beggar's Chicken," so I usually roast one when they're home. Last time, I made a rich, aromatic stock with the carcass; with the help of the Food52 Hotline for ideas, I've been putting that unusual stock to good use. Here's one such dish. I've reproduced the stock by simmering the ingredients we put in the Beggar's Chicken in a plain chicken stock. It works really well! To increase the heat, add chilies or a hotter curry powder. We serve this over just a bit of rice, to soak up the sauce. Enjoy! ;o)