Curry Powder:
• 2 tablespoons ancho chile powder
• 1 teaspoon cayenne
• 1 tablespoon ground cumin seed
• 2 tablespoons ground coriander seed
• 1 tablespoon ground fenugreek seed
• 2 teaspoons ground cardamom seed
• 1 tablespoon turmeric
• 2 teaspoons ground ginger
• 1 tablespoon ground black peppercorns
• 1 teaspoon ground cloves
Tomato Chutney:
• 6 plum tomatoes, peeled and diced
• 1/2 cup chopped yellow onions
• 2 cloves garlic, finely chopped
• 2 tablespoons light brown sugar
• 1/4 cup white wine vinegar
• 1/4 cup golden raisins
• Salt
Curried Corn Sauce:
• 2 tablespoons unsalted butter
• 1/2 cup chopped red onion
• 1 green apple, peeled, cored and diced
• 1 tablespoons minced garlic
• 3 tablespoons curry powder
• 4 cups fish stock
• 1 cup frozen corn kernels, thawed
• 1 cup heavy cream
• Salt and freshly ground pepper
Halibut:
• 4 halibut fillets, 6 ounces each
• Olive oil
Preparation:
In a bowl combine all curry powder ingredients
Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes.
Add stock, bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered.
Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.
Halibut
Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney. Yields 4 servings.
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