Pacific Halibut in Coconut Curry - Adapted from Vij's

Serve this with naan or rice. I have reduced the amount of oil from the original recipe. The cooking time does not include the time for the coconut curry as I prepare while the fish is marinating.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• Halibut

• 3  tablespoons canola oil
• 1⁄2 teaspoon ground cayenne pepper
• 1⁄2 tablespoon salt
• 2  teaspoons  ground black mustard seeds
• 1  teaspoon dried fenugreek leaves
• 6 (6 ounce)  halibut fillets
• 1  cup  ground  breadcrumbs
• 1⁄8 cup canola oil

• Coconut curry

• 1⁄8 cup canola oil
• 20 -25  curry leaves
• 3  tablespoons  chopped garlic
• 1  cup  pureed onion (1 large)
• 1  lb tomatoes, finely chopped (4 medium)
• 1  tablespoon ground cumin
• 1  tablespoon ground coriander
• 1  tablespoon salt
• 1  teaspoon salt
• 1⁄2 teaspoon ground cayenne pepper
• 6  whole cloves
• 3  cups water
• 1  cup coconut milk, stirred

Directions

1. 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.
2. Coconut Curry.
3. 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.
4. Finish the Halibut:
5. 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.
6. 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.
7. To serve:
8. 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.
9. Wine: Muscat Ottonel.