Bangalore Fish Curry

14 ingredients
6 steps

Ingredients

  • 500 g halibut fillets
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 1 shallot
  • 2 tablespoons canola oil
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground fenugreek
  • 1 (8 ounce) can coconut milk
  • salt
  • pepper
  • 15 curry leaves
  • 1 teaspoon cornflour

Directions

  1. 1
    Cut halibut into chunks and set aside.
  2. 2
    Slice shallot thinly. Gently fry shallot, garlic and ginger for 5 minutes, or untill the shallots are soft.
  3. 3
    Add chilli powder, tumeric, garam marsala and funugreek and cook for a further 2 minutes.
  4. 4
    Add coconut milk and heat till the coconut milk bubbles.
  5. 5
    Add halibut chunks, curry leaves and salt and pepper to taste. Cook over a low heat for 15 to 20 minutes.
  6. 6
    Mix cornflour with a little water and add to the dish to thicken.

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