A flavorful and aromatic halibut curry featuring coconut milk, tomatoes, and a blend of spices. Quick to prepare and serves beautifully over warm rice.
Begin by sautéing your shallots garlic and ginger for a couple minutes. once fragrant toast your curry powder and cumin for one minute. add your tomato paste and mix well. once combined add you coconut milk and stir. bring to a simmer and add your canned tomatoes. mix and season with red pepper flakes if some heat is desired. add your halibut and season with salt and pepper (add any other desired seasonings) cover for ten minutes to poach. remove lid and serve over warm rice. top with cilantro and enjoy.
