Indian Spiced Halibut Curry

Traditional Indian cooks make their own spice blend when it’s time to make the dish. For a timesaver, make the curry powder ahead of time—it will last up to 6 months, stored in a cool dry place.
By / Photography By Brooke Allen | December 28, 2015

Ingredients

  • 2 tablespoons mustard oil or vegetable oil
  • 1 onion, thinly sliced
  • 2 tablespoons grated ginger
  • 3 cloves garlic, minced or grated
  • 2 tablespoons Indian Curry Powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • ½ cup heavy cream
  • 1½ to 2 pounds firm, thick fish filets, such as halibut, swordfish or cod, cut into 3-inch pieces
  • Steamed basmati rice and warm naan bread, for serving

Preparation

Heat the oil in a large, high-sided skillet over medium-high heat. Add the onion, ginger and garlic and cook, stirring occasionally, until just tender and lightly browned, about 5 minutes. Add the curry powder and salt and cook, stirring constantly, for 1 minute. Whisk in the yogurt and heavy cream and bring to a gentle simmer.

Add the fish to the pan, and turn it gently to coat with the yogurt mixture. Simmer gently until the fish has cooked through, 8 to 10 minutes. Serve with rice and naan.

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Ingredients

  • 2 tablespoons mustard oil or vegetable oil
  • 1 onion, thinly sliced
  • 2 tablespoons grated ginger
  • 3 cloves garlic, minced or grated
  • 2 tablespoons Indian Curry Powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • ½ cup heavy cream
  • 1½ to 2 pounds firm, thick fish filets, such as halibut, swordfish or cod, cut into 3-inch pieces
  • Steamed basmati rice and warm naan bread, for serving
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