Ingredients
Scale
- 1 can (6 oz) coconut milk
- 1 tablespoon curry powder
- 1 1/2 lb halibut fillet, cut into chunks
- 2 carrots, diced
- 1 head cauliflower, cut into florets
- 2 cups mushrooms, sliced
- 3/4 cup fish broth
- 1 teaspoon fresh turmeric, grated
- 1 cup cilantro, roughly chopped
Instructions
- In a large pot, combine coconut milk with the curry powder and bring to a simmer.
- Add halibut chunks and lightly stir.
- Add all remaining ingredients and cook uncovered for 13 to 15 minutes over medium heat; stir occasionally.
- The curry is ready when internal temperature of halibut reaches 120 F for rare and 125 F medium rare.
- Taste and adjust seasonings.
- Divide into bowls, garnish with cilantro and serve hot.
