Indian spiced halibut curry is simply amazing!
The last time I made this Indian spiced halibut curry it was for a group of friends on the beach near my parent’s home in California. We had gone fishing that morning and somehow managed to reel in a large – and quite ugly – halibut.
We cleaned and skinned halibut immediately. I ran across the road to an Asian market and purchased all the ingredients along with a pestle and mortar and a pan.
It was an overcast day and we built a fire. We prepared the marinaded ingredients and smothered the halibut with it before placing it all in a plastic bag to marinade for the day in our cooler.
I don’t know if it was the flavour of the fish or the fact that we were all starving after a day with the kids swimming and playing beach football but I think this was the best fish meal I have ever had.
I haven’t made it since because I don’t want to be disappointed. Perhaps you could try it and let me know what you think.
This Halibut Curry is a real winner!
1 side of halibut about 1 kilo (2 lbs) cut into six steaks
1 finger sized piece of fat ginger grated
6 garlic cloves smashed
A pinch of chilli powder – or more if you like
1 Tablespoon vegetable oil
salt and white pepper
2 Tablespoons vegetable or corn oil
1 Tablespoon black mustard seeds
a handful of curry leaves – preferably fresh but frozen or dried will do
1 Tablespoon fennel seeds
3 large red onions- finely chopped
1 400ml can of tomatoes
A pinch – or more – of chilli powder
1 Tablespoon garam masala – preferably home made
4 Tablespoons double cream
Smash all the marinade ingredients together and rub into the flesh of the halibut. Cover tightly with plastic wrap and allow to marinade for six hours or even over night.
Now make the sauce.
Heat the oil in a frying pan and add the mustard seeds, fennel seeds and curry leaves. The mustard seeds will begin to pop and then everything will start to sizzle.
Add the finely chopped onions and fry until they are nicely browned. Add the tin of tomatoes, garam masala and chilli powder to taste. Cook over a low heat for a few minutes to allow the ingredients to mingle and get to know each other. Last but not least, stir in the cream.
Set the sauce aside until ready to use and turn your oven on to high.
In a frying pan add a little oil and over high heat cook the halibut for two minutes per side. Pour the sauce all over the fish and place the pan in the oven for about 15 minutes until the fish is just cooked through.
Do not over cook!
Serve immediately with rice or bread.
The day we made this recipe on the beach, we barbecued the fish on homemade stick skewers. The smoky flavour really added to the dish and I would like to recommend you try it some time when you feel like cooking outside.
I would love to hear any feedback on this dish you have. Can you improve it in any way? Don’t be a stranger.