1 cup fresh, grated coconut
1/3 cup vegetable oil, divided
1 large onion, finely chopped
2 cloves garlic, finely chopped
2 cans mild green chiles, chopped
1/2 tsp salt
1 tsp curry powder
2 tbsp chopped unsalted cashews
1 lb halibut fillets, finely chopped
1 tbsp lemon juice
2 eggs, lightly beaten
Saute coconut in 1 tbsp oil until lightly browned. Saute onion in remaining oil until tender but not browned. Add garlic, chiles, salt, and curry powder, and cook, stirring, 2 minutes.
Add coconut, nuts, and halibut. Cook 2 minutes. Cool slightly. Mix lemon juice with eggs and add to skillet.
Divide halibut mixture among 6 oiled (7-inch) squares of aluminum foil. Wrap tightly and and place on a baking sheet.
Bake at 375 degrees for 20 minutes.