Punjabi Halibut Curry - Traditional Indian Fish Curries Are Packed With Flavour
Great Curry Recipes recipe - Indian
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
Now add the ghee or vegetable oil to a large saucepan over medium heat and add the chopped onions.
- 4
Fry the onion until it turns translucent and lightly browned.
- 5
Add the garlic and ginger paste.
- 6
Add the garlic, ginger and cashew paste to the chopped onion and then sprinkle in the turmeric, chilli powder and green chillies.
- 7
Pour in about 250ml (one cup) of water and the tomatoes and bring to a mild simmer.
- 8
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.