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How to Make an Easy Indian Halibut Curry in a Spicy Yogurt Sauce

This halibut curry is simply amazing!

Halibut curry

Halibut curry is amazing

This is an interesting halibut curry as the fish is first shallow fried in mustard oil and then added to the spicy yogurt sauce to continue cooking. It is a Bengali specialty which uses the popular and distinctively strong mustard oil. Mustard oil is available at Indian markets but if you can’t find it, you can substitute vegetable oil. The flavour will not be the same but it will still be absolutely delicious.

 

This is a powerful dish that really only needs white basmati rice as a side dish. The roasted and fresh spices all blend together nicely in the yogurt to create a sauce that goes so well with the meaty white halibut pieces.

I have to say that halibut curry is one of my all time favourites.

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves 4

INGREDIENTS for traditional Indian halibut curry

800g Halibut
1 tablespoon cumin seeds
1 tablespoon coriander seeds
6 Tablespoons mustard oil
1 two inch piece of cassia bark or cinnamon stick
3 black cardamom pods
5 bay leaves
1 red inion – finely chopped
1/2 teaspoon turmeric
3 green chilli peppers – finely chopped
5 cloves garlic – smashed and finely chopped
1 two inch piece of ginger – finely chopped
1/2 teaspoon red chilli powder
400ml (1 3/4 cups) plain yogurt
3 tablespoon coriander leaves to garnish

In a dry frying pan, dry fry the cumin seeds and coriander seeds over medium heat. When the seeds begin to smoke slightly, take them off the heat.

Grind to a fine powder in in pestle and mortar or spice grinder. Set aside.

Cut the halibut into large two inch chunks.

Pour the mustard oil into a heavy frying pan over medium heat. Fry a few pieces at a time until browned on all sides.

Drain on paper towels.

If necessary, add more oil and fry the cinnamon stick, cardamom pods and bay leaves for about 30 seconds.

Add the onions and fry until translucent and lightly browned – about five minutes.

Now add the ginger, garlic, chilli peppers and spice powder.

Remove the pan from the heat and add the yogurt a little at a time.

Return to a low heat and and bring to a boil slowly. Fold in the fish and season with salt and pepper.

Serve immediately with rice sprinkled with chopped coriander.

I hope you love this halibut curry recipes.

Halibut curry when done correctly can be a fantastic and memorable meal.




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