As kids, we used to eat a variation of this casserole quite a bit. At least I think we did...one thing I know for sure, we loved it. I've been meaning to make a modified version for quite awhile, and now it's finally been done. I was a little hesitant to actually try it, only because the idea of replacing a recipe with a dairy-free cheese sauce always makes it a bit questionable. Why, I really have no idea; we've actually had quite a few successes with lasagna, Mac and cheese and stroganoff, so why would this be any different? I'm excited to say it wasn't; it's delicious and the kids loved it!
Halibut Curry Casserole
6 cups cooked rice
1.5 pounds cooked halibut
1 tablespoon olive oil
3 tablespoons mild curry powder
6 tablespoons shortening
6 tablespoons flour (or starch for gluten-free)
3 cups plain coconut milk
2 tablespoons turmeric
1 tablespoons mild curry powder
1. Preheat oven to 350 degrees.
2. Place cooked rice in bottom of 9x13 pan.
3. Sauté onion in olive oil. Place on top of cooked rice, along with curry powder. Stir well.
4. Evenly place cooked halibut filets on top of rice and onion mixture.
5. To make sauce, heat shortening in saucepan. Whisk in flour, turmeric and curry powder until smooth. Slowly pour in milk and whisk until smooth. The longer it cooks, the thicker it will get. Remove when you reach desired consistency (I like it to resemble a cheese sauce).
6. Pour sauce over halibut, onions and rice.
7. Optional: top with fried onions.
8. Bake at 350 degrees for 20 minutes.