Bangalore Fish Curry

Submitted by 963949

"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: 30mins
• Ingredients: 14
• 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.

Reviews

[leukothea]

I was looking for recipes to use up some fresh curry leaves, and decided to try this one. It is easy to bring this recipe together, and it tastes great! Because I was using frozen tilapia, I lengthened the cooking time, and added some water so the coconut milk wouldn't scorch. Next time I will increase the spice level. Worth making again!