Bangalore Fish Curry

• 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

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

garlic, ginger paste, shallot, canola oil, chili powder, turmeric, garam masala, ground fenugreek, coconut milk, salt, pepper, curry, cornflour

Taken from www.food.com/recipe/bangalore-fish-curry-422619 (may not work)