Halibut In Arugula Curry With Corn-Heirloom Tomato Rice & Okra Chips

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Corn & Heirloom Tomato Rice:

1 cup basmati rice

-- Kosher salt to taste

-- Unsalted butter or olive oil

1/2 ear fresh corn

1/2 cup corn or canola oil

2 teaspoons channa dal (split chickpeas)

1/2 teaspoon black mustard seed

3 sprigs curry leaves

1/2 teaspoon cumin seed

1/2 teaspoon fennel seed

2 to 3 small dried chiles

1 cinnamon stick, about 3-inches

5 whole cloves

3 to 4 teaspoons finely chopped garlic

3 to 4 teaspoons peeled, finely chopped ginger

2 dried bay leaves

2 to 3 green Thai birds eye chiles, seeds removed and chopped

4 ounces red onions, sliced at least 1/4-inch thick

3/4 pound heirloom tomatoes, chopped

-- About 1/3 cup loosely packed fresh mint leaves

1 bunch cilantro leaves and tender stems, about 1 cup loosely packed

Arugula Curry:

3 cups arugula

3/4 cup coconut milk

1 to 2 tablespoons corn or canola oil, or as needed

1/4 cup finely diced red onions

6 green Thai birds eye chiles or other small hot green chiles, seeds removed

3/4 cup chopped tomato

1 1/2 teaspoons grated fresh ginger

1 1/2 teaspoons grated garlic

3/4 teaspoon oil

1 1/2 teaspoons ground coriander

3/4 teaspoon ground cumin

3/4 teaspoon chile powder, or to taste

1 1/2 teaspoons lime juice, or more to taste


1/2 teaspoon ground turmeric

2 teaspoons lemon juice

4 teaspoons corn or canola oil + more for cooking

-- Pinch kosher salt or to taste

4 skinless halibut fillets, about 5-ounces each

-- Freshly ground black pepper, to taste

-- Okra Chips, for garnish (see recipe in article link)

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