The chutney can be used on any Indian foods, tomatoes, cucumbers, green beans and seafood.
Makes 6 servings
1 cup shredded, dried unsweetened coconut
1/3 cup hot water
1 hot chili, chopped
1/2 inch sliced ginger, peeled and smashed
1 clove garlic, minced
1/2 cup cilantro leaves, packed
1/3 cup plain or coconut yogurt
1.5 tbsp lemon juice
sea salt to taste
1/2 tsp whole black or brown mustard seeds
6 - 6oz halibut fillets
In a food processor, blend the coconut, water, chili, ginger and garlic until finely minced. Add cilantro, yogurt, lemon juice and salt. Pulse until cilantro is finely chopped.
Heat a dry frying pan over high heat and add mustard seeds. Shake pan constantly and when they start to pop, add them to food processor and pulse a few times to combine. This chutney can be made up to 5 days in advance. It will likely thicken so you made need to add a little water or yogurt.
Preheat oven to 400. Lay halibut on a baking pan and coat the top with the chutney. Bake 8-12 minutes, depending on the thickness of the fish.