Pacific Halibut In Coconut Curry - Adapted From Vij's

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 6
• 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
• 1/8 cup canola oil
• 20 -25 curry leaves
• 3 tablespoons chopped garlic
• 1 cup pureed onion (1 large)
• 1 lb tomato, 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

Recipe

• 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.