We used Halibut, about 2 pounds. Sauteed onions, garlic, ginger, cinnamon, cloves, green chiles, turmeric,
poured in thick coconut milk, simmered all together, added halibut cut in about 2 inch pieces. Simmered for about 20 to 30 minutes...til the fish is cooked. We served it with saffron basmati rice and Channa Dal. We also rolled out our own chapatis. So delicious. the sweetness of the coconut milk and the tang of the green chilies were a perfect match. The meatiness of the Halibut held up in the creamy texture of the sauce, but fell apart by the touch of the fork. We will definitely try our hand at the chapatis again for they came out just a bit tough. Possibly from me over kneading. I am not a big fish eater, only on certain occasions, but this dish is right up my alley, especially because of the coconut milk and the chiles. It turned out a brilliant pastel yellow color, but because of the coconut milk it was beautifully shiny and vibrant. The next day of course it was even tastier after the flavors had time to meld with one another.
poured in thick coconut milk, simmered all together, added halibut cut in about 2 inch pieces. Simmered for about 20 to 30 minutes...til the fish is cooked. We served it with saffron basmati rice and Channa Dal. We also rolled out our own chapatis. So delicious. the sweetness of the coconut milk and the tang of the green chilies were a perfect match. The meatiness of the Halibut held up in the creamy texture of the sauce, but fell apart by the touch of the fork. We will definitely try our hand at the chapatis again for they came out just a bit tough. Possibly from me over kneading. I am not a big fish eater, only on certain occasions, but this dish is right up my alley, especially because of the coconut milk and the chiles. It turned out a brilliant pastel yellow color, but because of the coconut milk it was beautifully shiny and vibrant. The next day of course it was even tastier after the flavors had time to meld with one another.
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