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