This is another version of a coconut curry sauce featuring the wonderful combination of golden moghul curry and garam masala. Great to drizzle on roasted or grilled vegetables. You can also use it as a medium to cook fish, shrimp, chicken or tofu!
2 cups smooth (pureed) Moghul Curry Sauce (link)
1-2 tsp Punjabi Garam Masala
Salt to taste
1 – 1.5 LB halibut fillet
Lemon, cilantro and sliced red pepper for garnish.
Make Mogul Curry Sauce according to recipe (link).
Add Punjabi Garam Masala and salt. Simmer for 2 minutes.
Add Halibut, cover and poach gently for 9-12 minutes until fish flakes easily.
Finish with squeeze of lemon. Garnish with cilantro and pepper slices.
Serve with Basmati or jasmine rice.