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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I spent time in Bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that I experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit I came up with this dish. Its has remarkable flavour and goes well with any firm, white fish Ingredients:
500 g halibut fillets |
2 teaspoons garlic paste |
2 teaspoons ginger paste |
1 shallot |
2 tablespoons canola oil |
1 teaspoon chili powder |
1 teaspoon turmeric |
1 teaspoon garam masala |
1/2 teaspoon ground fenugreek |
1 (8 ounce) can coconut milk |
salt |
pepper |
15 curry leaves |
1 teaspoon cornflour |
Directions:
1. Cut halibut into chunks and set aside.
2. Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
3. Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
4. Add coconut milk and heat till the coconut milk bubbles.
5. Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
6. Mix cornflour with a little water and add to the dish to thicken.
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