Ingredients

Fish Curry Blend:

• 1 tbsp Atibele Ginger Powder
• 1 tsp Wayanad White Peppercorns
• 1 tsp Jodhpur Brown Mustard Seeds
• 1 tsp Naati Tomato Powder
• 1/2 tsp Kandyan Green Cardamom Pods
• 1/4 tsp Kandyan Cloves
• 1 tbsp Java Turmeric

• 2 tbsp Ghee
• 1ea Yellow Onion, diced
• 4 cloves Garlic
• 1 (12oz) Canned Coconut Milk
• 2 cups Fish Stock or Water
• 2 lbs Halibut Fillets
• Sacred Valley Pink Peruvian Salt, freshly ground to taste

For Garnish:

• Cilantro Leaves
• Lime Slices or Wedges

Directions

1. To make the spice blend, toast the peppercorns, mustard seeds, cardamom pods and cloves for 2-3 minutes or until fragrant.
2. Once spices cool, grind until fine and mix with the other ground spices.
3. Heat ghee in a sauté pan over medium heat.
4. Add onions and cook until slightly caramelized, about 5-7 minutes. Add a pinch of salt.
5. Add garlic and cook for 2 more minutes.
6. Add the spices and continue to cook for 1-2 minutes or until fragrant, being mindful not to burn the spices.
7. Add the coconut milk and bring to a simmer and cook until most of the liquid has evaporated.
8. Add the broth and cook for another 10 minutes or so until slightly thickened.
9. Season the sauce to taste and season the halibut filets.
10. Nestle the halibut filets in the sauce and baste the sauce on the fish.
11. Turn the heat to low and cover with a lid to gently poach for 7-10 minutes. Careful not to overcook the fish. The heat will continue to cook the fish even after the stove has turned off.
12. Plate the fish in a bowl and finish with more sauce.
13. Garnish with cilantro, a charred lime and serve with rice.

Assemble

1. Serve with rice, and garnish with cilantro and charred lime.