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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

  • VOL 08, ISSUE 01 • WINTER 2020
Korma Curry Halibut

Korma Curry Halibut

Ingredients

  • 1 Tbsp vegetable oil
  • 1 Ea onion, large, chopped
  • 1 Ea garlic clove chopped
  • 1 Ea red bell pepper chopped
  • 15 oz baby corn, drained
  • 1 C broccoli florets
  • C portobello mushrooms sliced
  • 4 oz snow peas
  • 15 oz korma curry simmer sauce
  • 16 oz yellow potatoes, diced
  • 1 Tbsp tomato paste
  • 1 C veggie stock
  • 8 oz halibut, cut into chunks
  • Basmati rice for serving

Preparation

  1. Heat the oil in a deep pan and gently fry the onion, mushrooms, potatoes, red pepper and garlic for about 5 minutes until soft. Add the baby corn, broccoli and snow peas. Cook for 2-3 minutes. Add the korma curry sauce and stir-fry for 1-2 minutes. Stir in the tomato paste and cook for another minute or until evenly distributed. Slowly add the veggie stock and stir. Bring to a simmer. Cook until potatoes are softened, then add the halibut chunks. Cook the fish for 5 minutes or until the fish flakes easily. Serve immediately with the basmati rice.

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