My Spice Drawer

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Coconut Curried Halibut

This gives you a great basic curry sauce that can be used with fish, chicken, shrimp or veggies. We really like it with halibut. We use Moghul Curry, for more heat try using our Tobago Habanero or Durban Curry spice mixtures.

 2-3 cloves garlic, chopped
 1 cup onion, finely chopped
 1 1/3 cups fresh tomatoes, finely chopped
 3 tbsp oil
 1-2 tbsp Moghul Curry
 1-400ml can coconut milk*
 salt to taste (1/2 - 1 tsp likely)
 1 - 1.5 lbs Halibut fillets or steaks
 1/2 tsp Punjabi Garam Masala

For garnish
 Chopped fresh cilantro

Heat oil in a saucepan over medium heat. Add garlic, onions and tomatoes and sauté for about 15 minutes.

Add the Moghul Curry, salt and coconut milk. Turn up the heat, stir, and cook about 5 more minutes. At this point you can whir the sauce with a hand blender or leave it a bit chunkier. Add the halibut, reduce heat, cover and simmer for 8-10 minutes until the fish is cooked. Remove from the heat and stir in the Punjabi Garam Masala.

Garnish with chopped cilantro. Serve with steamed basmati rice and papadams.

Serves 4.
* A note about coconut milk. My preference is to use a coconut milk which DOES NOT contain guar gum or xantham gum. I find when this type of coconut milk is cooked into a sauce they result in a strange flavour and texture in the curry.