Wild Pacific Halibut in Coconut Curry

 
By Vikram Vij and Meeru Dhalwala  Adapted from the recipe created by Vikram Vij and Meeru Dhalwala as featured in the cookbook  Elegant & Inspired Vij’s Indian Cuisine.    Photo courtesy of: Tracey Kusiewicz /    Foodie Photography

By Vikram Vij and Meeru Dhalwala
Adapted from the recipe created by Vikram Vij and Meeru Dhalwala as featured in the cookbook Elegant & Inspired Vij’s Indian Cuisine.

Photo courtesy of: Tracey Kusiewicz / Foodie Photography


 

Wild Pacific Halibut

  • ½ cup - canola oil

  • ½ tsp - ground cayenne pepper

  • ½ Tbsp - salt

  • 2 tsp - ground black mustard seeds

  • 1 tsp - dried green fenugreek leaves

  • 6 - fillets, Wild Pacific Halibut, each about 7 oz

  • 1 cup - ground bread crumbs

  • 1/3 or ½ cup- canola oil for searing 

Coconut Curry

  • ½ cup - canola oil

  • 20 to 25 - curry leaves

  • 3 Tbsp - chopped garlic

  • 1 cup - puréed onions (1 large)

  • 1 lb - tomatoes, finely chopped (4 medium)

  • 1 Tbsp - ground cumin

  • 1 Tbsp - ground coriander

  • 1 Tbsp + 1 tsp - salt

  • ½ tsp - ground cayenne pepper

  • 6 - whole cloves

  • 3 cups - water

  • 1 cup - coconut milk, stirred


Wild Pacific Halibut

Mix oil, cayenne, salt, mustard seeds and fenugreek in a large mixing bowl. Gently add Wild Pacific Halibut fillets and mix well. Make sure Wild Pacific halibut is well covered in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
 

Coconut Curry

Heat oil in a medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. (Keep your face at a distance, as water from within the leaves can sometimes splatter.) The leaves should shrivel a bit. Add garlic and sauté for 3 to 4 minutes, until light brown. Add onions and sauté until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes, or until the water from the tomatoes has evaporated and the oil glistens on top. Add water and coconut milk. Bring to a boil. Cover, reduce the heat and simmer for about 15 minutes.
 

Finish Wild Pacific Halibut

Spread bread crumbs on a flat plate. Dip each fillet in bread crumbs, making sure both sides of each piece are completely coated. Arrange coated fillets on a baking tray.

Heat 1 Tbsp of the oil in a small nonstick frying pan on medium-high heat for 1 minute. Sear breaded fillet on one side for 2 to 3 minutes. The bread crumbs will be darkish brown. Gently turn the fillet over and sear for another 2 to 3 minutes. Turn the fillet once more and cook the second side for 1 to 2 minutes, or until the fillet is cooked through. Repeat with each remaining fillet, adding up to 1 Tbsp of oil per fillet. Place cooked fillets on a large plate or directly in the bowls you will serve them in. You won’t want to place the cooked fillets on paper towels, as the bread crumbs will stick to the towels.
 

To Serve

Place 1 fillet in each of six shallow bowls. Remember that this curry has cloves in it. Using a  slotted spoon, take out and discard the cloves or warn your guests to expect cloves in the dish. Gently pour one-sixth of the hot coconut curry over each fillet.


Serves 6

Recipe copyright ©2006 by Vikram Vij and Meeru Dhalwala. All rights reserved. Featured with permission.


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