1. Over medium temperature, in a medium non-stick pot, heat olive oil.

2. Add sliced onions and heat until brown.

3. Once brown add cumin, mustard seed and garlic. Heat until brown.

4. Add tomato sauce plus one can of water, salt, curry powder and chilies. Bring to a boil.

5. Reduce heat to low, add coconut milk and 4 halibut steaks and cover pot.

6. Simmer for 15 minutes covered.

7. Turn off stove and add chopped cilantro to garnish.

8. Serve with salad and brown rice with some fresh chutney on the side.