Creamy Indian-Spiced Halibut Curry
- Recipe by Vikram Sunderam
Chef Way Vikram Sunderam makes his own spice blend with six ingredients, including green and black cardamom, cloves and mace.
Easy Way Substitute garam masala, the Indian spice blend that includes many of the spices Sunderam uses, to season this rich, creamy, deeply flavored dish.
- TOTAL TIME: 40 MIN
- SERVINGS: 4 to 6
- Fast
- Make-Ahead
- Staff Favorite
Recipe
Ingredients
- 2 tablespoons canola oil
- 1 onion, minced
- 2 tablespoons finely chopped fresh ginger
- 4 garlic cloves, minced
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 cup plain whole-milk yogurt
- 1 cup heavy cream
- 1 tablespoon garam masala
- Pinch of saffron threads, crumbled
- Kosher salt
- 2 pounds skinless halibut fillets, cut into 4-inch pieces
- Basmati rice and warm naan, for serving
Directions
- In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
- Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. Serve with basmati rice and warm naan.
Make Ahead
-
The recipe can be prepared through Step 1 and refrigerated overnight. Bring to a simmer before proceeding.
Wine
Restaurant Choice Floral Austrian Grüner Veltliner: 2006 Hiedler Löss.
Easier-To-Find Minerally California Roussanne: 2006 Fess Parker Vineyard.
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Reviews
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User Reviews

(Average Rating)
Fantastic quick and easy weeknight recipe that could easily be served for guests as well. I'm keeping to a low fat diet and substituted reduced fat for whole milk yogurt and used unsweetened condensed milk instead of heavy cream. The results were fantastic and the sauce still had a nice thick and creamy consistency. And it IS spicy - maybe add the Cayenne to taste.
Posted by: elizabethbunner on September 30, 2008
um, hi. this was pretty inedible as is. are you sure you mean 1 full teaspoon of cayenne pepper? because it was really, really, REALLY way too hot (and i can eat fairly spicy foods). flavor was nice though.
Posted by: andythebaker on September 13, 2008
- From A Lesson in Indian Flavors
- Published October 2008
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