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!
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.