Wild Alaskan Halibut and this array of warm spices make the perfect combination for a light, yet rich, decadent meal. This curry is best served over jasmine rice, or roasted potatoes, and served with your favorite vegetables. Garnish with cucumber raita and fresh cilantro for an authentic Asian-inspired lunch of dinner.
- 4 Popsie Halibut 6 ounce portions
- 2 Tablespoons ghee or unsalted butter
- 2 small yellow onions finely chopped
- 2 garlic cloves minced
- 2 cups plain yogurt
- 1 cup heavy cream
- 1 lemon
- 1 ½ Tablespoons raw sugar
- 1 Tablespoon kosher salt
- SPICE MIXTURE:
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 1 Tablespoon ground turmeric
- 1 Tablespoon curry powder
- 1 Tablespoon ground ginger
- 1 Tablespoon granulated garlic
- 1 teaspoon ground cardamom
- 1 teaspoon ground clove
- ¼ teaspoon ground cayenne pepper optional
- Preheat oven to 350°F.
- Lightly season halibut with salt and set aside.
- Place a wide and shallow, heavy-bottomed pan over medium heat.
- Begin by sauteing onions in ghee (or unsalted butter) until soft and golden.
- Add garlic and cook for an additional 1-2 minutes.
Add spice mixture to pan and toast spices until fragrant, but DO NOT burn. This should only take about 30 seconds.
- Add yogurt, heavy cream, sugar, salt and a squeeze of lemon and bring to a light simmer.
- As your curry base cooks, it will become rich and darker in color, taking approximately 5-7 minutes.
- Taste and adjust seasoning with more lemon and salt, if needed.
- Gently add halibut to the simmering curry base and baste each portion generously.
- Cover with a lid slightly cracked for pressure to escape and braise for 15 minutes.
- Check for doneness with a fork. The fish should flake away and be white all the way through, but still moist.