Pacific Halibut In Coconut Curry - Adapted From Vij'S Recipe

Name: Pacific Halibut In Coconut Curry - Adapted From Vij'S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Halibut; 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; Coconut curry; 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

Servings: persons

Halibut
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
Coconut curry
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

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.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 23 ingredients. The key ingredients include: Halibut, 3 tablespoons canola oil, 1/2 teaspoon ground cayenne pepper, 1/2 tablespoon salt, and more.

Yes, Pacific Halibut In Coconut Curry - Adapted From Vij'S 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.

Pacific Halibut In Coconut Curry - Adapted From Vij'S

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