Serves 2-4 for dinner
This particular curry is quite mild and not at all spicy - it allows the light flavor of the halibut to shine through.
![curry from Bucks!](https://origin.ih.constantcontact.com/fs071/1103123744257/img/311.jpg)
6 to 8oz skinless halibut pieces per person
Salt, pepper and seasonings
½ cup breadcrumbs
1 T olive oil
1 T Bombay Curry from Bucks on 5
th (we have this available at our shop for $1 this week!)
1 can diced tomatoes
1 can coconut milk
Garnish of chopped cilantro and/or cashews
Fresh batch of your favorite rice
![halibut bombay](https://origin.ih.constantcontact.com/fs071/1103123744257/img/312.jpg)
Season your fish with salt, pepper and whatever other seasonings you like (we use blackening often) and then sprinkle with breadcrumbs. Heat the olive oil over medium high heat in a deep pan. In a bowl, wisk the curry powder into the coconut milk and then stir in the tomatoes and set aside. With a pair of tongs, lay your halibut in the pan and sear on each side for 1 minute. Pour the sauce over the partially cooked fish and simmer/poach for about 7 minutes or until cooked through. Serve over rice with a sprinkle of fresh chopped cilantro and cashews. Enjoy
I made this tonight and it was outstanding. Very simple to make but looks elegant and tastes delicious!