Pacific Halibut in Coconut Curry - alive magazine

Name: Pacific Halibut in Coconut Curry - alive magazine
Ingredients: 6 fillets Pacific halibut, about 7 oz (200 g) each; 1/2 cup (125 mL) canola oil; 1/2 tsp (2 mL) ground cayenne pepper; 1 1/2 tsp (7 mL) salt; 2 tsp (10 mL) ground black mustard seeds; 1 tsp (5 mL) dried green fenugreek leaves (known as “kasuri methi”); 1 cup (250 mL) ground bread crumbs; 1/2 cup (125 mL) canola oil for searing; 20 to 25 curry leaves; 3 Tbsp (45 mL) garlic, chopped; 1 cup (250 mL) onion, puree; 4 medium tomatoes, chopped finely; 1 Tbsp (15 mL) ground coriander; 1 Tbsp (15 mL) ground cumin powder; 1 Tbsp + 1 tsp (20 mL) salt; 6 whole cloves; 3 cups (750 mL) water; 1 cup (250 mL) stirred coconut milk

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We originally used orange roughy in this recipe, but when we realized it is considered an endangered fish, we switched to halibut. If you can’t find halibut…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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