Bangalore Fish Curry Recipe

Ingredients for Bangalore Fish Curry

• Halibut Fillets
• Garlic Paste
• Ginger Paste
• 1 medium shallot, thinly sliced
• Canola Oil
• Chili Powder
• Turmeric
• Garam Masala
• Ground Fenugreek
• 1 (13.5 ounce) can full-fat coconut milk
• Salt
• Pepper
• 10 curry leaves (fresh, if available)
• 1 tablespoon cornflour (cornstarch)

How to Make Bangalore Fish Curry

1. Cut 1 lb halibut into 1-inch chunks and set aside.
2. Thinly slice 1 medium shallot.
3. 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.
4. 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.
5. Pour in 1 (13.5 ounce) can of full-fat coconut milk and bring to a gentle simmer.
6. Add the halibut chunks, 10 curry leaves, salt, and pepper to taste.
7. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the halibut is cooked through and flakes easily with a fork.
8. 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.