This was FANTASTIC! Cod, or any white fish that holds together could be substituted. You could even try it with Chicken.

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Name: Halibut Bombay Curry
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Indian
Ingredients: 7 lbs fish (halibut or other white fish that holds taste; 0.5 teaspoon tumeric; s & p to taste; 1 tbs lime juice (substitute lemon juice); 1 12-oz can coconut milk; 1 tbs honey or sugar; 1 cup water or more; 3 tbs oil (up to 4 tbs); 1 onion thinly sliced; 0.5 red pepper thinly sliced; 1 cup mushrooms sliced (optional); 1 tbs Vietnamese chili paste; 6 cloves garlic; 1 inch fresh ginger (no substitutes!); 0.25 cup tomato sauce; 1 can tomatos drained; clove; 1 teaspoon cardamom powder; 8 curry leaves; 2 teaspoon tumeric; 3 tbs Pataks Vindaloo paste (could substitute other); 2 tbs cilantro chopped; 5 whole sprigs cilantro

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INGREDIENTS

7 lbs fish (halibut or other white fish that holds taste
0.5 teaspoon tumeric
s & p ; to taste
1 tbs lime juice ; (substitute lemon juice)
1 12-oz can coconut milk
1 tbs honey ; or sugar
1 cup water ; or more
3 tbs oil ; (up to 4 tbs)
1 onion ; thinly sliced
0.5 red pepper ; thinly sliced
1 cup mushrooms ; sliced (optional)
1 tbs Vietnamese chili paste
6 cloves garlic
1 inch fresh ginger ; (no substitutes!)
0.25 cup tomato sauce
1 can tomatos ; drained
clove
1 teaspoon cardamom powder
8 curry leaves
2 teaspoon tumeric
3 tbs Pataks Vindaloo paste ; (could substitute other)
2 tbs cilantro ; chopped
5 whole sprigs cilantro

INSTRUCTIONS

1. Mix together marinade,put into plastic bag.

2. Add fish to bag and massage marinade around fish, adding a little water if there is not enough marinade to cover fish. Put into fridge for at least 20 minutes.

3. Remove from fridge and rinse fish off. Set aside.

4. While fish is marinading, heat oil in good sized frying pan. Add onions and saute for 5 minutes, then add garlic, ginger and optional mushrooms and saute for another 5 minutes.

5. Add tomato sauce, clove, cardamom, curry leaves, Vietnamese chili paste, Pataks paste, tumeric and coconut,honey or sugar, 1 c water and stir gently. Cook for another 10 minutes, adding water if coconut was particularly thick.

6. Add fish pieces, drained tomatoes (cut in half) and red pepper and continue to cook until fish is done.

7. Throw in chopped cilantro.

8. Put curry into serving dish and garnish with remaining cilantro

9. Serve with rice.

NOTES

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Halibut Bombay Curry

7 lbs fish (halibut or other white fish that holds taste
0.5 teaspoon tumeric
 s & p to taste
1 tbs lime juice (substitute lemon juice)
1 12-oz can coconut milk
1 tbs honey or sugar
1 cup water or more
3 tbs oil (up to 4 tbs)
1 onion thinly sliced
0.5 red pepper thinly sliced
1 cup mushrooms sliced (optional)
1 tbs Vietnamese chili paste
6 cloves garlic
1 inch fresh ginger (no substitutes!)
0.25 cup tomato sauce
1 can tomatos drained
 clove
1 teaspoon cardamom powder
8 curry leaves
2 teaspoon tumeric
3 tbs Pataks Vindaloo paste (could substitute other)
2 tbs cilantro chopped
5 whole sprigs cilantro

1. Mix together marinade,put into plastic bag.
2. Add fish to bag and massage marinade around fish, adding a little water if there is not enough marinade to cover fish.  Put into fridge for at least 20 minutes.
3. Remove from fridge and rinse fish off.  Set aside.
4. While fish is marinading, heat oil in good sized frying pan.  Add onions and saute for 5 minutes, then add garlic, ginger and optional mushrooms and saute for another 5 minutes.
5. Add tomato sauce, clove, cardamom, curry leaves, Vietnamese chili paste, Pataks paste, tumeric and coconut,honey or sugar, 1 c water and stir gently.  Cook for another 10 minutes, adding water if coconut was particularly thick.
6. Add fish pieces, drained tomatoes (cut in half) and red pepper and continue to cook until fish is done.
7. Throw in chopped cilantro.
8. Put curry into serving dish and garnish with remaining cilantro
9. Serve with rice.

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Nutrition

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Serving Size: 1 Serving (566g)
Recipe Makes: 8

Calories: 157
Calories from Fat: 130 (83%)

Amt Per Serving		% DV

	Total Fat 14.4g	19 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 1.1g
Cholesterol 0mg		0 %
Sodium 70.4mg		2 %
Potassium 263mg		7 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 6.3g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 157

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