Updated Nov 26, 2014Chatelaine
halibut, skin removed, sliced (with the grain) 1/2 in. thick
onion, finely chopped
serrano chilies, seeded and thinly sliced
6 or 7
fresh curry leaves
1 1/4 cups
- HEAT a large non-stick frying pan over medium-high. Add 2 tsp oil. Season halibut with 1/4 tsp salt and cook until golden, 2 min per side. Transfer to plate.
- ADD remaining 1 tsp oil and onion to pan. Cook until golden, about 2 min. Add peppers and spices. Stir until onion is well coated. Add tomato and stir often until almost soft, 2 min. Add vinegar, curry leaves and coconut milk. Reduce heat and simmer, stirring occasionally until sauce thickens, about 5 min. Season with remaining salt.
- RETURN halibut and any juices to sauce and continue cooking until heated through, 2 more min. Garnish with cilantro and serve over rice.
NutritionCalories 208, Protein 16 g, Carbohydrates 6 g, Fat 14 g, Fibre 1 g, Sodium 239 mg.
Vij's Railway Express
Chef Vikram Vij adds a little Indian flavour to the streets of Vancouver, with his food truck, Vij’s Railway Express.