Kerala-Style Halibut Curry

 

INGREDIENTS

  • ¼ cup (60 ml) coconut oil

  • 12 curry leaves, fresh or frozen

  • ½ tsp (2.5 ml) mustard seeds

  • 2 tbsp (30 ml) minced ginger

  • 2 tbsp (30 ml) minced garlic

  • 1 cup (250 ml) thinly sliced shallots

  • 2 ½ tbsp (37.5 ml) Madras curry powder, mixed with 3 tbsp (45 ml) water to form a thick paste

  • ¼ cup (60 ml) tamarind puree

  • 3 tbsp (45 ml) tomato paste

  • 2 cups (500 ml) fish or vegetable stock

  • 2 cups (500 ml) coconut milk

  • 2 green chilis, slit lengthwise (optional)

  • salt to taste

  • 4 x 6 oz (680 g) Wild Pacific Halibut filets

  • Basmati rice, to serve


DIRECTIONS

  1. Preheat a medium-sized heavy bottom sauce pan over medium heat and add coconut oil. Add curry leaves and mustard seed and cook, stirring gently, until seeds start to pop, then add ginger and garlic and sauté another 30 seconds. Stir in shallots and cook until they start to brown, about 4-5 minutes. Add Madras curry paste, cook for 2 minutes then stir in tamarind and tomato paste and cook 2 minutes more. Add coconut milk, stock and chilis, if using, then reduce heat to medium-low.

  2. Simmer gently for about 30 minutes. Adjust seasoning to taste then add Wild Pacific Halibut filets in a single layer. Cover and simmer gently until halibut is cooked through and flakes easily when pierced with a fork, about 6-8 minutes.

  3. Serve with steamed basmati rice or fresh naan.

Serves: 4
Total Time: 50 minutes
Cook Time: 40 minutes
Prep Time: 10 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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