Ingredients for Bangalore Fish Curry
- 1 lb halibut fillets
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 medium shallot
- 2 tablespoons canola oil
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon fenugreek
- 1 (13.5 ounce) can full-fat coconut milk
- salt, to taste
- pepper, to taste
- 10 curry leaves
- 1 tablespoon cornflour
- 2 tablespoons cold water
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How to Make Bangalore Fish Curry
- Cut 1 lb halibut into 1-inch chunks and set aside.
- Thinly slice 1 medium shallot.
- Gently fry the sliced shallot, 2 cloves minced garlic, and 1 inch grated ginger in 2 tablespoons of oil for 5 minutes, or until the shallots are soft and translucent.
- Add 1 tablespoon chili powder, 1 teaspoon turmeric, 1 teaspoon garam masala, and 1/2 teaspoon fenugreek. Cook for 2 minutes, stirring constantly, until fragrant.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk and bring to a gentle simmer.
- Add the halibut chunks, 10 curry leaves, salt, and pepper to taste.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork.
- In a small bowl, whisk together 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of cold water until smooth. Slowly whisk this slurry into the curry and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
14g
Fat
51g
Carbs
2g
