Bangalore Fish Curry

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I spent time in bangalore recently and returned home. I wanted to recreate some of the amazing fish recipes that i experienced in that amazing city. Some of the ingredients are missing in our country but after experimenting a bit i came up with this dish. Its has remarkable flavour and goes well with any firm, white fish

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Steps

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Cut halibut into chunks and set aside.

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Slice shallot thinly.

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Gently fry shallot , garlic and ginger for 5 minutes , or untill the shallots are soft.

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Add chilli powder , tumeric , garam marsala and funugreek and cook for a further 2 minutes.

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Add coconut milk and heat till the coconut milk bubbles.

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Add halibut chunks , curry leaves and salt and pepper to taste.

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Cook over a low heat for 15 to 20 minutes.

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Mix cornflour with a little water and add to the dish to thicken.

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Ingredients

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halibut fillets, garlic paste, ginger paste, shallot, canola oil, chili powder, turmeric, garam masala, ground fenugreek, coconut milk, salt, pepper, curry leaves, cornflour