1 lb. halibut fillets, finely chopped 1/3 cup vegetable oil 1 cup grated fresh coconut 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 canned mild green chilis, chopped
1/2 tsp. salt 1 tsp. curry powder 2 tbsp. unsalted cashews, chopped 1 tbsp. lemon juice 2 eggs, lightly beaten
Saute coconut in 1 tbsp. oil until lightly browned. Saute onion in remaining oil until
tender but not browned.
Add garlic, chilis, salt, and curry powder and cook, stirring, 2 minutes. Add coconut, nuts, and halibut.
Cook 2 minutes. Cool slightly. Mix lemon juice with eggs and add to skillet. Divide halibut mixture amoung
6 oiled 7-inch squares of aluminum foil. Wrap tightly and place on a baking sheet. Bake at 375 degrees for
20 minutes. Serves six.
