Servings: 6
Halibut
6 Pacific halibut fillets, each about 7 ounces
1/2 cup canola oil
1/2 teaspoon ground cayenne pepper
1/2 tablespoon salt
2 teaspoons ground black mustard seeds
1 teaspoon dried green fenugreek leaves
1 cup ground bread crumbs
1/3 to 1/2 cup canola oil for searing
Coconut Curry
1/2 cup canola oil
20 to 25 curry leaves
3 tablespoons chopped garlic
1 large onion, puréed
4 medium tomatoes, finely chopped (about 1 pound)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon + 1 teaspoon salt
1/2 teaspoon ground cayenne pepper
6 whole cloves
3 cups water
1 cup coconut milk, stirred
Method
halibut
Mix oil, cayenne, salt, mustard seeds and fenugreek in a large mixing bowl. Gently add fillets and mix well. Make sure halibut is well covered in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Spread bread crumbs on a flat plate and dip each fillet, coating each piece completely.
Heat 1 tablespoon of the oil in a frying pan on medium-high for one minute. Sear a breaded fillet for 2 to 3 minutes on each side. Cook the first side for another 2 minutes, and then the second for another 1 to 2 minutes, or until the fillet is cooked through. Repeat with each remaining fillet, adding up to 1 tablespoon of oil for each fillet. Place cooked fillets directly on a large plate.
coconut curry
Heat oil in a medium pot on medium heat for 1 minute. Add curry leaves and let them sizzle for about 45 seconds until they've shrivelled a bit. Add garlic and sauté for 3 to 4 minutes. Add onions and sauté until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes, or until the water from the tomatoes has evaporated and the oil glistens on top. Add water and coconut milk. Bring to a boil. Cover, reduce heat and simmer for 15 minutes.
Gently pour one sixth of the curry over each fillet.
Vikram Vij is chef and owner of the award-winning Vij's restaurant in Vancouver.