1 lb skinless fillets of Halibut cut into one serving size pieces
1 medium red onion finely sliced
2 –3 green chilies slit into two
1 tbsp ginger-garlic paste
1 large tomato cut into large chunks
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp black pepper powder
1/2 tsp kerala garam masala
1 tsp red chili powder
1 cup thick coconut milk from a can (if you are using fresh coconut milk, use all the milk extracted from 1 small coconut, keep the thick and the thin milk separate)
3 tbsp lemon juice
2 tbsp coconut oil
1/2 tsp black mustard seeds
1/2 tsp powdered roasted fenugreek seeds
1-2 sprigs of curry leaves
2- 3 shallots finely sliced
Salt – to taste
Method:
Marinate the fish fillets with lemon juice, salt, black pepper and refrigerate for 2 hours.
Heat 1 tbsp of oil in a pan, add powdered fenugreek and sauté for 30 secs.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute.
Add green chilies,tomatoes, turmeric, coriander, chili powder, garam masala, salt and sauté well until the tomatoes form a mush.
Add one cup of water if you are using canned milk or one cup of thin coconut milk if you are using fresh milk.
When the coconut milk/water comes to boil, add the fish fillets and cook covered on medium flame for 10 minutes or till the gravy starts to thicken.
Pour 1 cup of thick coconut milk and simmer for another 3-4 minutes.
Heat the remaining oil in a pan, add in mustard seeds, when they pop, add the curry leaves and shallots.
Sauté until the shallots are nicely fired.
Pour the seasoning over the curry, mix gently and switch off the flame.