Bangalore Fish Curry Recipe

Name: Bangalore Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 g halibut fillets, 2 teaspoons garlic paste, 2 teaspoons ginger paste, 1 shallot, and more.

Yes, Bangalore Fish Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bangalore Fish Curry

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