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Parmesan-crusted halibut, sag aloo and lime emulsion

Parmesan-crusted halibut, sag aloo and lime emulsion is a home-style recipe made with Mild Madras Curry Powder, Sea Salt Flakes, and Vegetable Oil.

Ingredients

• 0.5 tsp Mild Madras Curry Powder
• 0.5 tsp Sea Salt Flakes
• 2.0 tbsp Vegetable Oil

Method (preview)

1. 1

   For the parmesan-crusted halibut, in a bowl, mix together the parmesan, curry powder, garam masala, turmeric and salt until well combined.

2. 2

   Heat a heavy, non-stick frying pan over a low to medium heat. When the pan is warm, add the halibut cubes, parmesan-coated sides down, and dry fry for 4-5 minutes, or until the parmesan crusts are crisp and golden-brown.