I must have made this Punjabi halibut curry twenty times in the four years I’ve been writing this blog. I first posted in in 2011. I knew it was on the site and I didn’t bother to look at it. It was a post from the past and as I knew how to make it, the recipe just stayed there.
It wasn’t until recently that I started revisiting a few old recipes and realised how much I had changed my recipes over the years. I quickly removed the recipe and about 150 others so that I could show you my updated versions.
So here you have it… my revised pujabi halibut recipe!
I absolutely love halibut. It is a meaty fish that holds its own with the spices. Still, It’s important not to over do the spices. I like to serve the sauce under the steamed halibut so that the amazing fish really stands out.
Freshly caught halibut steamed over a delicious blend of aromatic spices and herbs is so mouth-wateringly good.
To make it taste even more amazing, be sure to roast and grind your own spices. I’ve given instructions for my spice masala below. Believe me, roasting your own spices makes a huge difference to the end dish.
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- 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)
- ½ teaspoon turmeric powder
- 1 teaspoon chilli powder
- 200ml chopped tomatoes
- salt and freshly ground pepper to taste
- 3 tablespoons finely chopped coriander leaves
- 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.
- 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.
- Now add the ghee or vegetable oil to a large saucepan over medium heat and add the chopped onions.
- Fry the onion until it turns translucent and lightly browned.
- Add the garlic and ginger paste.
- Add the garlic, ginger and cashew paste to the chopped onion and then sprinkle in the turmeric, chilli powder and green chillies.
- Pour in about 250ml (one cup) of water and the tomatoes and bring to a mild simmer.
- 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.