Bangalore Fish Curry

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

• Ready In: 30 mins
• Serves: 4

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.