Orange Curry of Halibut

Printer-friendly versionPrinter-friendly versionPDF versionPDF version

Photo of Orange Curry of Halibut

A mild but flavorful Indian-style curry of halibut.


  • 1 lb / 450g halibut cut into large cubes
  • 1 medium onion, chopped
  • 6 cloves garlic
  • 2 tomatoes, chopped
  • 2 tsp vegetable oil
  • 2 anchovies
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp dried and ground ginger
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ½ cup / 120ml dry white wine
  • ¾ cup / 180ml kefir or yogurt
  • salt and freshly ground pepper, to taste
  • cilantro and cayenne pepper for garnish


  1. Heat oil in a heavy saute pan. Add onions. Cook until they start to brown. Add whole garlic cloves, then cook until onions are nicely browned (coffee-color is about right).
  2. Add all spices, except cayenne pepper. Cook for a few minutes until fragrant.
  3. Add tomatoes, cook for 5 more minutes.
  4. Add anchovies, cayenne and wine.
  5. Reduce heat, cover, simmer for at least 45 minutes, add water in small amounts if necessary. This step can be done in a pressure cooker: Cook for about 15 minutes at high pressure.
  6. Transfer to blender, add yogurt or kefir, blend until smooth.
  7. Return to pan, add halibut cubes, cook over low heat until halibut is done, a few minutes.
  8. Season with salt and pepper.
  9. Serve with basmati rice, garnish with cilantro and cayenne pepper.

Yields 2-3 servings

Beta Site