This white fish curry can be made with any meaty fish but I prefer halibut.
This white fish curry recipe could be made with any meaty white fish such as haddock, cod or coley. Here I have used halibut which is my favourite but a bit on the expensive side.
Halibut and other meaty fish lend themselves well to curry flavours as they can stand up to the spices. That said, fish is delicious on its own with a simple squeeze of lemon and salt and pepper.
So it is important with this recipe to ensure the white fish fillets are cooked whole. You then get to enjoy the fish and dip it in just enough sauce to make it the perfect combo.
Where is this recipe from?
This curry recipe was introduced to me by a friend who was originally from Goa in southern India. He has a restaurant just outside of Birmingham and this white fish curry, usually made with cod there, is never off his menu.
After learning the recipe I travelled to Goa and got to try first hand white fish curries that are very similar and equally as amazing.
Make this recipe your own.
White fish curries can vary greatly in flavour and heat. They are often quite mild but can also be fiery hot.
This recipe was developed with to be mildly spiced but how hot it is is down to you. Feel free to add more chillies and/or chilli powder. You could also omit the chillies if you like.
Place with the sauce, adjust as you wish and you will end up with the perfect white fish curry for you.
Season the fish fillets with salt and white pepper.
Mix the marinade ingredients and whisk into a smooth paste.
Sear the fillets for about 10 minute on each side.
Cover the fish fillets in a flat dish with the marinade and leave for 30 minutes to an hour.
Infuse the herbs and spices in the oil.
Fry the onions until light brown and then stir in the garlic and ginger paste.
Add the coconut milk and simmer the sauce for 10 minutes. Taste it and add honey if you prefer a sweeter flavour.
Place the cooked fish on rice and serve with the sauce.
Like the look of this halibut curry? Why not try some of these?
1 tbsp rapeseed (canola) oil plus more for shallow frying
2 tbsp garlic and ginger paste
1/2 tsp flaky salt
1/2 tsp white pepper
2 tbsp smashed processed cheese
3 tbsp Greek yoghurt
2 green bird's eye chillies - finely chopped
3 tbsp coriander (cilantro) finely chopped
2 tbsp double cream
FOR THE SAUCE
2 tbsp ghee or rapeseed (canola) oil
1 tsp mustard seeds
10 fresh or frozen curry leaves
1 onion - finely chopped
1 teaspoon turmeric
3 green bird's eye chillies - slit down the middle
2 ½ cups / 600ml coconut
Honey to taste (optional)
5cm (2" ) piece of ginger cut into fine strips
Salt to taste
Lime wedges to serve
Season the halibut fillets with salt and white pepper and let sit for 20 minutes.
Meanwhile, mash the cheese until it is creamy. Then add the yoghurt, chopped chillies and cream. Mix until very smooth.
Pour oil into a pan until it is about 1/8 inch deep. Heat the oil over medium high heat until hot and shimmering and then sear the fish for about one minute on both sides.
Place the seared fish in a bowl and cover with the yogurt mixture and let it sit for about half an hour. This time in the marinade enhances the flavour but is not essential.
Heat you oven to 480 Fahrenheit/250 Celsius.
For the sauce, heat a frying pan over medium heat and add the ghee/oil. Add the mustard seeds. When they begin to pop, stir in the curry leaves and cardamom pods to infuse these flavours into the oil.
Add the onion and fry until soft. The stir in the garlic and ginger paste and fry for a further 30 seconds. Add the turmeric and stir in the coconut milk and slit chillies and allow to simmer for about 20 minutes. The sauce will begin to thicken. Set aside.
Taste the sauce. If you would like a sweeter sauce, stir in a little honey. Add salt to taste and keep warm.
Now, put the fish on the top rack of the oven and bake for 15 to 20 minutes until the fish is just cooked through. When the fish is cooked, serve hot on top of rice.
Pour the sauce over the fish and serve with lime wedges. Garnish with shopped coriander and the julienned ginger.
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