Bangalore Fish Curry

Name: Bangalore Fish Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 500 g halibut fillets; 2 tsp garlic paste; 2 tsp ginger paste; 1 shallot; 2 tbsp canola oil; 1 tsp chili powder; 1 tsp turmeric; 1 tsp garam masala; 0.5 tsp ground fenugreek; 1 can coconut milk (8 ounce); salt; pepper; 15 curry leaves; 1 tsp cornflour

A South Asian curry of fish and coconut milk, seasoned with curry leaves and ginger and cooked in a pan.

30 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: medium

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