Machli Aur Tamatar Curried Halibut
Dive into the vibrant flavors of South Asian cuisine with this "Machli Aur Tamatar Curried Halibut" recipe, a soul-warming dish where tender halibut fillets are simmered in a luscious tomato and coconut milk curry infused with aromatic spices like cumin, garam masala, and coriander. This easy-to-make recipe strikes the perfect balance between tangy tomatoes and the creamy richness of coconut milk, while the zingy finish of fresh cilantro and a squeeze of lemon juice elevates every bite. Ready in just 45 minutes, this one-pan wonder pairs beautifully with steamed basmati rice or soft naan, making it an ideal choice for weeknight dinners or a special seafood feast. Perfect for fans of flavorful, spice-forward curries, this dish is a surefire crowd-pleaser that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Halibut fillets
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large (finely chopped) Onion
- 4 minced Garlic cloves
- 1 tablespoon (grated) Ginger
- 4 medium (chopped) Tomatoes
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 cup Coconut milk
- 2 tablespoons (chopped) Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Rinse the halibut fillets under cold water and pat them dry with paper towels. Season both sides with 1/2 teaspoon of salt and 1/2 teaspoon of turmeric powder. Set aside.
Heat 3 tablespoons of vegetable oil in a large, deep skillet or pan over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion to the pan and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, making sure not to burn them.
Add the chopped tomatoes, 1/2 teaspoon of salt, coriander powder, red chili powder, and garam masala. Cook over medium heat, stirring occasionally, until the tomatoes break down and form a thick gravy, about 10 minutes.
Reduce the heat to low and stir in the coconut milk. Simmer the curry base for 5 minutes, allowing the flavors to meld together.
Gently place the halibut fillets into the curry, spooning some of the sauce over them. Cover the pan and let the fish cook for 8-10 minutes, or until it flakes easily with a fork.
Taste and adjust seasoning, if needed. Stir in the fresh cilantro and lemon juice just before serving.
Serve hot with steamed basmati rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 29.7 mcg | 148% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
