1 lb. Fresh halibut, cut into 4 oz. fillets
1 lb. Ground roasted no salt macadamia nuts
2 Eggs, lightly beaten with 2 Tbsp. water
1/3 tsp. Cayenne
4 Tbsp. Clarified butter
Flour for breading
3 cups Coconut milk
4 Tbsp. Red curry paste
1 cup Mango Chutney
Red Curry Paste
4-6 Dried red chilies
2 Small brown onions, chopped
1 tsp. Black peppercorns
2 tsp. Ground cumin
1 Tbsp. Ground coriander
2 Tbsp. Chopped fresh coriander plant, including root
1 tsp. Salt
2 Tbsp, Chopped lemon grass
1 Tbsp. Chopped Garlic
2 tsp. Dried shrimp paste (kapi)
1 tsp. Oil
1 tsp. Tumeric
2 tsp. Paprika
Remove stems from chilies, but keep the seeds in if you want the paste to be as hot as it is in Thailand. Break the chilies into pieces and put into blender or food processor together with remaining ingredients. Blend to a smooth paste stopping frequently to scrape down sides of bowl. It may be necessary to add a tablespoon of water or extra oil.
3 lb. Fresh Mangoes (firm), peeled and cut into 1/2inch cubes
3 cups Malt vinegar
5 Cloves Garlic
1/2 cup Peeled Chopped ginger
1 lb. Sugar
Combine chilies, garlic and ginger in food processor. Mince with a little vinegar. Combine mixture with remaining vinegar and sugar in saucepan and bring to boil. Simmer 5 min. or until mixture is syrupy. Add mangoes and cilantro. Remove from heat and allow to cool.
Procedure: Preheat oven to 375 degrees. Dredge the halibut fillets in flour, shaking off the excess. Add cayenne to the beaten eggs, and dip fillets in egg mixture. Roll in ground macadamia nuts, and place on a greased cookie sheet or on a sheet covered with parchment. Pour 1 Tbs. of clarified butter over each fillet and bake 10- 15 minutes, or until fish is just done.
While fish is cooking prepare curry sauce. Heat 2 tbs. peanut oil in a heavy sauce pan. Add 3 tbs. curry paste and cook 1 minute Add coconut milk and bring to boil. Allow to reduce by half. Keep warm.
To serve divide the sauce onto 4 heated plates. Place fish on top and garnish each piece with a spoonful of mango chutney.