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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the finely chopped onion to the pan and sauté until golden brown, about 8-10 minutes.

Step 4

Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, making sure not to burn them.

Step 5

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.

Step 6

Reduce the heat to low and stir in the coconut milk. Simmer the curry base for 5 minutes, allowing the flavors to meld together.

Step 7

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.

Step 8

Taste and adjust seasoning, if needed. Stir in the fresh cilantro and lemon juice just before serving.

Step 9

Serve hot with steamed basmati rice or warm naan bread for a complete meal.

Nutrition Facts

Serving size	(1824.9g)

Amount per serving	% Daily Value*
Calories	2147.7

Total Fat 63.2g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 25.6g
Cholesterol 476.3mg	0%
Sodium 2918.4mg	0%
Total Carbohydrate 72.8g	0%
Dietary Fiber 12.0g	0%
Total Sugars 39.9g
Protein 295.0g	0%

Vitamin D 4762.7IU	0%
Calcium 259.4mg	0%
Iron 10.1mg	0%
Potassium 6934.9mg	0%

*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.

Source of Calories

Fat: 27.9%

Protein: 57.8%

Carbs: 14.3%