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Author Notes: We usually make this with seer fish but. But other fish like halibut bend themselves well too. The tomato gives a mild tartness, and the green chili, ginger and garlic combination will assuredly be a surprisingly pleasant experience. We use this combination a lot. —pauljoseph
- 1 lb. halibut or striped bass, cut into serving portions
- 2 shallots, peeled and sliced
- 3 green chilies (be careful, try substituting one or two jalapenos, seeded)
- 4 cloves garlic, crushed
- 1-inch piece ginger, grated
- For Masala
- 1 tsp. coriander powder
- 1/4 tsp. red pepper flakes
- 1/4 tsp. cumin
- 1/4 tsp. turmeric
- 4 cloves garlic, minced
- 11/2 cup thin coconut milk
- 1/2 cup thick coconut milk
- 2 plum tomatoes, sliced
- 2 Tbsp. neutral oil for frying
- In a flat pan with a lid, heat the oil. Fry the onion, chili, garlic, and ginger until lightly browned. Add the ground spices and fry on low heat for five minutes.
- Push the mixture to the side of the pan and place the fish in a single layer in the center. Smear the paste over the fish. Pour the thin coconut milk over the fish, cover, and cook 10 minutes. Shake the pan in between.
- Just before serving, pour the thick coconut milk over all, taste for salt, place slices of tomato over the fish, simmer a few moments, then serve with bread slices
- This recipe was entered in the contest for Your Best Gravy
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