Heat the butter in a large pot over medium heat and add the onions, garlic, ginger
and jalapenos. Sprinkle with salt and black pepper and sweat the vegetables until very soft and aromatic
, stirring occasionally, about 8 minutes. Stir in the tomatoes, curry leaves
and turmeric and simmer
at least 10 minutes. Add the coconut milk and 1 cup water and continue simmering until all flavors have married and reduced to a coating consistency, about 2 hours.
Add 1/2 of the canola oil to a large saute pan over high heat. Sprinkle both sides of the halibut fillets with salt and black pepper. When the oil is screaming hot, add 1/2 of the halibut fillets
and cook until golden brown, about 4 minutes, and then flip and cook another 4 minutes. Cook the remaining halibut in the remaining 1/8 cup oil.
To serve, spoon a bit of the curry sauce
onto plates and place a halibut fillet on top. Sprinkle with a bit of the chervil
, cilantro and mint