Instructions: Curry Powder: In a bowl combine all curry powder ingredients.

Tomato Chutney: In a bowl combine all chutney ingredients.

Curried Corn Sauce: Heat butter in a medium saucepan over medium heat. Add onions and green apples and cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock, bring to a boil, reduce heat and simmer for 1 hour.

Strain stock into a clean medium saucepan. Add the corn to the stock and cook for 30 minutes, covered.

Place the cream in a small saucepan and cook until reduced by half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and pepper.

Halibut: Heat a large saute pan or grill pan over high heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on each side. Serve with corn sauce and tomato chutney.

This recipe yields 18 servings.

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