Bangalore Fish Curry - cooking recipe

Ingredients

500 g halibut fillets
2 teaspoons garlic paste
2 teaspoons ginger paste
1 shallot
2 tablespoons canola oil
1 teaspoon chili powder
1 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon ground fenugreek
1 (8 ounce) can coconut milk
salt
pepper
15 curry leaves
1 teaspoon cornflour

Preparation

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