PACIFIC HALIBUT IN COCONUT CURRY - ADAPTED FROM VIJ'S

Pacific Halibut in Coconut Curry - Adapted from Vij's image

Provided by mell_2

Categories Halibut

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

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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 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

Steps:

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.
Coconut Curry.
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.
Finish the Halibut:.
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.
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.
To serve:.
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.
Wine: Muscat Ottonel.

Nutrition Facts : Calories 591.6, Fat 31.8, SaturatedFat 9.9, Cholesterol 70.3, Sodium 2416.2, Carbohydrate 25.6, Fiber 4, Sugar 7.5, Protein 51.3