Sauce Ingredients:
2 cups cooked tomato puree
2 cups coconut milk
1/4 cup cooking cream
1/4 cup butter
1/4 cup Curry in a Hurry seasoning

• Add tomato puree, coconut milk and Curry in a Hurry seasoning to a deep pan and let simmer for about 5 minutes, stirring often.
• Reduce temperature & add butter and cooking cream.
• Let simmer until a creamy textured curry sauce is achieved.

Dish Ingredients:
1 tablespoon olive oil
6-8 oz halibut
coconut shreds, to taste
4 cups Curry in a Hurry sauce
1 tablespoon Curry in a Hurry Seasoning

• Preheat the oven to 350°F
• Marinate fish fillet with 1 tablespoon of Curry in a Hurry seasoning and olive oil.
• Place it on a roasting pan skin-side down. Roast the fish until an internal temperature of 145°F is achieved and texture appears flaky when touched with a fork for 10-15 minutes.
• Remove fish from pan. Add fish to curry sauce along with coconut shreds.
• Let simmer for another 5 minutes on low heat, allowing for sauce and flavour to infuse.
• Garnish with your favourite fresh herb.