Pacific Halibut in Coconut Curry - Adapted from Vij's
- Ready In:
- 2hrs 30mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Halibut
- 44.37 ml canola oil
- 2.46 ml ground cayenne pepper
- 7.39 ml salt
- 9.85 ml ground black mustard seeds
- 4.92 ml dried fenugreek leaves
- 6 (1020.58 g) halibut fillets
- 236.59 ml ground breadcrumbs
- 29.57 ml canola oil
-
Coconut curry
- 29.57 ml canola oil
- 20-25 curry leaves
- 44.37 ml chopped garlic
- 236.59 ml pureed onion (1 large)
- 453.59 g tomatoes, finely chopped (4 medium)
- 14.79 ml ground cumin
- 14.79 ml ground coriander
- 14.79 ml salt
- 4.92 ml salt
- 2.46 ml ground cayenne pepper
- 6 whole cloves
- 709.77 ml water
- 236.59 ml coconut milk, stirred
directions
- Mix oil, cayenne, mustard seeds and fenugreek leaves in large mixing bowl. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Coconut Curry.
- Heat oil in medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. The leaves should shrivel a bit. Add garlic and saute for 3 to 4 minutes until lightly brown. Add onions and saute until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes or until the water from the tomatoes has evaporated. Add water and coconut milk. Bring to boil. cover, reduce the heat and simmer for about 15 minutes.
-
Finish the Halibut:
- Spread the breadcrumbs on a plate. Dip each fillet in crumbs, making sure that both sides of each piece are coated. Arrange fish on baking tray.
- Heat 1/2 tsbp of oil in a small nonstick frying pan on medium-heat for 1 minute. Sear fillet 2 to 3 minutes. Gently turn over and sear for another 2 to 3 minutes. Turn the fillet again and cook another 2 minutes. Turn over again and cook for another 1 to 2 minutes or until fish is cooked through. Place the fillets in the bowls you will serve them inches Repeat with the remaining fish.
-
To serve:
- Place 1 fish fillet in a bowl. Using a slotted spoon, take out and discard the cloves. Gently pour 1/6 of curry over the fish.
- Wine: Muscat Ottonel.
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