I cook this simple and very tasty halibut recipe for my family all the time. I first posted in in 2011 but have since adjusted the recipe many times. Often without knowing I was doing it.
It wasn't until recently that I started revisiting a few old recipes and realised how much I had changed my recipes over the years. I quickly removed this halibut recipe and about 150 others so that I could show you my updated versions.
So here you have it... my revised Indian curry! I think you're going to like this halibut recipe.
I absolutely love halibut.
It is a meaty fish that holds its own with the spices. Still, It's important not to over do the spices.
I like to serve the sauce under the steamed halibut so that the amazing fish really stands out.
Freshly caught halibut steamed over a delicious blend of aromatic spices and herbs is so mouth-wateringly good.
To make it taste even more amazing, be sure to roast and grind your own spices. I've given instructions for my spice masala below. Believe me, roasting your own spices makes a huge difference to the end dish.
Punjabi Halibut Curry - Traditional Indian Fish Curries Are Packed With Flavour
Ingredients
- 600g halibut - Cut into three fillets
- 3 tablespoons ghee or vegetable oil
- 5 cloves
- 10 black peppercorns
- The seeds from 3 black cardamoms
- 1 heaping tablespoon cumin seeds
- 1 tablespoons coriander seeds
- 1 two inch piece of cinnamon - broken up
- 2 medium sized onions
- 2 tablespoons garlic and ginger paste
- 20 cashews
- 2 green chilli peppers - Or more to taste - finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon chilli powder
- 200ml chopped tomatoes
- salt and freshly ground pepper to taste
- 3 tablespoons finely chopped coriander leaves
Instructions
- In a dry frying pan, roast your cumin, cardamom seeds, cloves and coriander seeds over medium heat. When the spices become warm and fragrant, they're ready. Be sure to move them around in the pan so that they roast evenly and then remove from the heat.
- Grind the roasted spices in a spice grinder and grind to a fine powder. Then add the cashew with a little water and grind to a paste.
- Now add the ghee or vegetable oil to a large saucepan over medium heat and add the chopped onions.
- Fry the onion until it turns translucent and lightly browned.
- Add the garlic and ginger paste.
- Add the garlic, ginger and cashew paste to the chopped onion and then sprinkle in the turmeric, chilli powder and green chillies.
- Pour in about 250ml (one cup) of water and the tomatoes and bring to a mild simmer.
- Stir well and then place the halibut on top of the sauce, cover and cook for about 15 minutes or until the fish is just cooked through.
Gill S. says
I agree with you that fish curries need to be made the traditional way. I'll give this one a try! Coincidentally, I was just at a Punjabi cookery class tonight, where a wonderful Punjabi lady taught us her grandmother's own recipe for fresh fish curry, including lots of tips on seasonings and "secret" spices. It was fascinating and definitely something everyone should do!
I'd be interested in which Newcastle restaurant you went to, as I lived there for a number of years and frequented many. 🙂
Thanks for this (and other) articles. Always good to get new ideas!
Sukhwinder says
I tried your recipe man... Was great.. Had good time cooking n eating.
Thank you for sharing it.
Dan Toombs says
And thank you very much for trying it. I'm really glad you liked the recipe. I have many more Punjabi and fish recipes coming up in 2012. Keep in touch and Happy New Year to you.
Dan
Jasmine says
wud be making this dish tonight for mom n dad..lets see...how it turns out to be
Dan Toombs says
Let me know Jasmine how it goes. I am happy to answer any questions.
Dan
Gillis_42 says
Outstanding!.. Made this for my friends with some cheap, frozen basa fish and it blew us away.. I haven't had a fish curry this good since I was in South India.
Cheers, Matt
Dan Toombs says
Thank you very much for that Matt!
I'm really glad you liked the recipe. 🙂
Dan
Alex says
Delicious! I didn't have black cardamom so used green - otherwise followed the recipe fairly closely (as you do). I will definitely make this again. Thanks.
Dan Toombs says
Thank you very much Alex. Really glad you liked the recipes. 🙂
Dan
minnie@thelady8home says
That looks truly incredible. I have made a variation of this recipe but never with halibut. Though I must admit that green chilies cannot be optional in my kitchen, hahaha! Fantastic stuff , thank you so much.