Halibut Fish Curry Recipe – Coconut, Tomato & Ginger Flavors

Last Updated on 2 months by Neha Deshmukh

Halibut Fish Curry Recipe – Coconut, Tomato & Ginger Flavors

Introduction

There’s just something so comforting about a warm fish curry, isn’t there? Especially one brimming with the flavors of coconut, tomato, and a hint of ginger. I first made this halibut fish curry years ago, trying to recreate a dish my grandmother used to make. It took a few tries to get it just right, but now it’s a family favorite – and I’m so excited to share it with you! It’s surprisingly easy to make, and the result is a fragrant, flavorful curry that’s perfect with a steaming bowl of basmati rice.

Why You’ll Love This Recipe

This halibut fish curry is a winner for so many reasons! It’s quick – ready in under 30 minutes. The flavors are beautifully balanced, with the sweetness of coconut complementing the tang of tomato and the warmth of ginger. Plus, it’s a relatively healthy meal, packed with protein and deliciousness. Honestly, once you try it, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 pound halibut or catfish
• 1 tablespoon lemon juice
• 1 tomato
• 1 small red onion
• 4 tablespoons fresh grated coconut (about 50g)
• 0.5 inch ginger
• 4 garlic cloves
• 1 tablespoon cooking oil
• 0.5 teaspoon mustard seeds
• 0.25 teaspoon ground turmeric
• 2 teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt
• 0.5 cup water (120ml)

Ingredient Notes

Let’s talk ingredients! A few things will really make this curry shine:

• Halibut or Catfish: I love using halibut for its firm, flaky texture, but catfish works beautifully too and is often more affordable. Feel free to experiment with other firm white fish like cod or snapper.
• Kashmiri Red Chili Powder: This is key for that gorgeous color and mild heat. It’s different from regular chili powder – it’s more about flavor and color than intense spice. You can find it at most Indian grocery stores or online.
• Fresh Grated Coconut: Trust me, fresh coconut makes a world of difference! It adds a sweetness and aroma that pre-shredded coconut just can’t match. If you absolutely can’t find fresh, unsweetened desiccated coconut is the next best option.
• Regional Variations: Spice levels in fish curries vary hugely across India. In Kerala, you’ll find more heat from green chilies, while Bengali versions often lean towards a sweeter, milder flavor profile. Feel free to adjust the chili powder to your liking!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your fish fillets under cold water, pat them dry with paper towels, and cut them into roughly 2-inch pieces. A quick squeeze of lemon juice over the fish helps to keep it fresh and adds a lovely brightness.
2. Now, let’s make the curry base. Roughly chop the tomato and red onion. Peel and roughly chop the ginger and garlic. Add everything – tomato, onion, coconut, ginger, and garlic – to a blender and blend until you have a super smooth paste. A little water can help it along if needed.
3. Heat the cooking oil in a good, heavy-bottomed pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s how you know they’re ready!
4. Add the blended onion-tomato paste to the pan and stir well. Now, sprinkle in the turmeric and Kashmiri red chili powder. Cook for about 5 minutes, stirring occasionally, until the oil starts to separate from the mixture. This is a sign that the flavors are developing beautifully.
5. Gently add the fish pieces to the pan, along with the salt and water. Be careful not to break up the fish too much.
6. Give everything a gentle mix, then cover the pan and let it simmer for 5-10 minutes. The exact cooking time will depend on the thickness of your fish. It’s done when the fish is cooked through and flakes easily with a fork.
7. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the fish! It’s better to err on the side of slightly undercooked, as it will continue to cook from the residual heat.
• Using a heavy-bottomed pan prevents the curry from sticking and burning.
• Taste as you go! Adjust the salt and chili powder to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the fish for jackfruit or firm tofu. Jackfruit, in particular, has a texture that mimics fish really well.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you’re particularly sensitive.
• Spice Level Adjustments: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat. Or, reduce the Kashmiri red chili powder for a milder flavor.
• Festival Adaptations: This curry is often made during Onam in Kerala, and it’s also a popular dish for Bengali New Year celebrations. My friend’s family always adds a touch of fennel seeds during Onam!

Serving Suggestions

This halibut fish curry is amazing with:

• Steaming hot basmati rice – a classic pairing!
• Warm roti or naan bread for soaking up all that delicious sauce.
• A side of simple raita (yogurt dip) to cool things down.
• A sprinkle of extra cilantro for freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What type of fish is best for this curry? Halibut and catfish are excellent choices, but you can also use cod, snapper, or any other firm white fish.
• Can I use coconut milk instead of grated coconut? Yes, you can! Use about 1/2 cup of full-fat coconut milk. The flavor won’t be quite as intense, but it will still be delicious.
• How do I adjust the spice level? Add more or less Kashmiri red chili powder, or add a pinch of cayenne pepper or a chopped green chili for extra heat.
• What is Kashmiri red chili powder and why is it used? It’s a type of chili powder from the Kashmir region of India, known for its vibrant red color and mild heat. It adds a beautiful hue and subtle flavor to dishes.
• Can this curry be made ahead of time? Yes! You can make the curry base (the onion-tomato paste) a day or two in advance and store it in the refrigerator. Then, simply add the fish and finish cooking when you’re ready to serve.