“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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