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Garam Masala Roasted Halibut in a Tomato Curry Sauce

[heart_this] · Jan 2, 2011 · 40 Comments

Garam Masala Roasted Halibut in a Tomato Curry Sauce

Moist and tender halibut seasoned with garam masala served in a tasty tomato curry sauce.

After a good long month of too many baked goods, party food and large meals, I wanted to start the new year off with something a little on the lighter side. When I think of light meals I often start thinking of fish and this time I went straight for this roast halibut in a tomato curry sauce inspired by a recipe in a recent edition of Food & Drink magazine. In this dish the fish, I chose halibut, is coated in a simple “curry powder” consisting of garam masala and turmeric and roasted in the oven. The roasted halibut is then served on a very simple and yet tasty tomato curry sauce.
The garam masala gave the halibut a really nice spicy warmth and a great aroma. With each bite, I combined a piece of the halibut along with the curried tomato sauce and the combination worked really well! I served the halibut and tomato curry with a curried cauliflower rice that was perfect for finishing off any extra tomato curry!

Garam Masala Roasted Halibut in a Tomato Curry Sauce

Garam Masala Roasted Halibut in a Tomato Curry Sauce

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 4

Moist and tender halibut seasoned with garam masala served in a tasty tomato curry sauce.

ingredients
  • 1 tablespoon oil
  • 1 tablespoon garam masala
  • 1/4 teaspoon turmeric
  • 4 (6 ounce) halibut pieces
  • 1 batch tomato curry sauce (see below)
directions
  1. Mix the oil, garam masala and turmeric.
  2. Brush the garam masala mixture over the fish and place it in a baking dish and let sit for 20 minutes.
  3. Roast the halibut in a preheated 450F/230C oven until cooked, about 10-15 minutes. (White juices will appear on the fish when it is cooked.)
  4. Divide the tomato curry sauce between four plates and place a piece of halibut on top.
Tomato Curry Sauce

Tomato Curry Sauce

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

A tasty tomato curry sauce that goes great in a lot of dishes.

ingredients
  • 1 tablespoon oil
  • 1 small onion, finely diced
  • 1 tablespoon garlic, chopped
  • 1 tablespoon ginger, grated
  • 2 small green chilies, finely diced
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup coconut milk
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon coriander seeds, toasted and ground
  • 1/2 teaspoon turmeric
  • salt and pepper to taste
  • 1 tablespoon garam masala
  • 1 handful cilantro, chopped
directions
  1. Heat the oil in a pan.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic, ginger and green chilies and saute until fragrant, about 1 minute.
  4. Add the tomatoes, coconut milk, cumin, coriander, turmeric, salt and pepper and simmer until the sauce starts to thicken, about 15 minutes.
  5. Add the garam masala and cilantro and remove from heat.
Similar Recipes:
Egg Curry
Palak Dal
Chicken and Cashew Curry
Halibut with Lemon, Butter, Caper and Dill Sauce
Butter Chicken (Murgh Makhani)
Blackened Swordfish
Chicken Tikka Masala

6 Ingredients, Cauliflower, Curry, Food, Gluten-free, Indian, Low-carb, Main Course, Recipe, Seafood

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Reader Interactions

Comments

  1. Renata says

    January 2, 2011 at 4:33 pm

    What an interesting combination of flavors! Your dishes are always so beautifully plated.
    Happy New Year!

    Reply
  2. Rosa's Yummy Yums says

    January 2, 2011 at 4:52 pm

    That fish dish is beautiful! So fragrant and delectable looking.

    Cheers,

    Rosa

    Reply
  3. bellini valli says

    January 2, 2011 at 5:18 pm

    This is definitely lighter fare Kevin and a great way to start a healthier New year!!

    Reply
  4. Joanne says

    January 2, 2011 at 5:25 pm

    I love that recipe. I'm not one for going the extra mile and making a sauce but it just sounds too good to pass up.
    Wonderful meal idea!

    Reply
  5. Claudia says

    January 2, 2011 at 5:36 pm

    I'm looking for fish and vegetables. Enough with the rich foods! Will return – curries add warmth without the richness and using garam masala is always welcome. Grand way to start the new year!

    Reply
  6. meeso says

    January 2, 2011 at 6:23 pm

    Excellent choice! Gotta feel good after a meal like that! Enjoy the year ahead 🙂

    Reply
  7. Tamanna says

    January 2, 2011 at 6:24 pm

    mmm this looks really appetizing…and very good for the light meal plan. garam masala addition sounds even better!

    Reply
  8. Kimberley says

    January 2, 2011 at 6:40 pm

    I am also ready to return to lighter fare after the holidays. This looks delish!

    Reply
  9. SaraOneTribeGourmet says

    January 2, 2011 at 8:02 pm

    Kevin, this Halibut recipe looks mouthwatering! Love the garam masala & tomato curry flavors…Yum!
    Sorry I haven't visited for a while.

    Happy New Year!

    Reply
  10. Jennifurla says

    January 2, 2011 at 8:32 pm

    Oh yum on that tomato curry sauce, I would love to give it a try. Very intriguing recipe.

    Reply
  11. Kalyn says

    January 2, 2011 at 10:20 pm

    Just clicked through to say how good this looked and noticed the BlogHerAds! Very cool, glad to see it.

    Reply
  12. Velva says

    January 2, 2011 at 11:09 pm

    Happy New Year Kevin-
    I am feeling like I have been in a food coma these last few weeks. Your recipe would be wonderful.

    Cheers.
    Velva

    Reply
  13. Design Wine and Dine says

    January 3, 2011 at 12:31 am

    Beautiful. I will make this first chance I get!

    Reply
  14. Healthy Mamma says

    January 3, 2011 at 1:19 am

    Kevin, you are seriously amazing! If only I could afford to bribe you to be my personal chef! Oh well, I'm content to at least know your blog.
    This is so wonderful! I L.O.V.E fish and particularly halibut. Garam Masala is a perfect spice and the cauliflower rice is the perfect accompaniment!

    Reply
  15. Kerstin says

    January 3, 2011 at 2:00 am

    I love when Indian spices are used in an unconventional way – looks lovely!

    Reply
  16. ksuicide says

    January 3, 2011 at 3:32 am

    I usually do not think of halibut as sexy, but damn. That dish looks fabulous. I will have to give it a whirl when I get back to the states. 🙂

    ~cheers

    Reply
  17. Joanne says

    January 3, 2011 at 11:16 am

    You and me both Kevin. I feel like I need to inhale salads at the moment but this is a pretty good compromise. Looks so satisfyingly delicious!

    Reply
  18. IrvingWashington says

    January 3, 2011 at 2:06 pm

    This looks absolutely delicious, and great to combat all that Christmas excess!!

    I think this would work really well with hake or salmon too – I'll be giving it a try.

    Thanks for the recipe,
    Hunger and Sauce x

    Reply
  19. Raw_Girl says

    January 3, 2011 at 3:45 pm

    Hooray to Indian foods! Looks delish as usual.

    Reply
  20. Anonymous says

    January 3, 2011 at 5:14 pm

    Mmm halibut! I've wanted to make that for a while now and now I have an excuse 🙂

    Reply
  21. The Blonde Duck says

    January 3, 2011 at 6:47 pm

    That sounds amazing!

    Reply
  22. Anonymous says

    January 3, 2011 at 10:01 pm

    I love spicy flavorful foods in the cold winter!

    Reply
  23. Foodiemom says

    January 3, 2011 at 10:12 pm

    Too funny Kevin. I made the exact same recipe but did it exactly as the LCBO had it. Mediocre results. My post on it.

    http://foodiemom-torontobites.blogspot.com/2010/12/new-year-dinner-roasted-halibut-with.html

    I was thinking of similar changes as you to the fish. I liked the coconut milk in the LCBO sauce but too much tomato.

    Cheers

    Sandra

    Reply
  24. Cara says

    January 4, 2011 at 12:41 am

    Great flavors Kevin, I love it! I definitely think you picked the right kind of fish to stand up to them.

    Reply
  25. anniebakes says

    January 4, 2011 at 12:56 am

    this sounds like a fantastic way to start off the new year on a healthy note!! anne

    Reply
  26. Susan @ SGCC says

    January 4, 2011 at 3:26 am

    Such a lovely dish, Kevin. I love that sauce!

    Reply
  27. [email protected] Spicy says

    January 4, 2011 at 8:16 am

    I have been following your blog for quite sometime now and I am amazed at how do you know indian flavors/spices so much.Have you studied or taken a course? Anyways loved the idea of adding GM to halibut..generally when I cook fish..I use mild indian spices so as not to interfere with mild fish taste but your dish looks super yum.gotta try this!
    Happy New Year and keep up the good work!

    Reply
  28. oneshotbeyond says

    January 4, 2011 at 6:49 pm

    This is so beautiful!!! I can't stop staring. I bet the sauce is amazing. Love those flavors.

    Reply
  29. polwig says

    January 5, 2011 at 3:08 am

    I love all those spices on the fish, so flavorfull… The photo and the dish are beautiful

    Reply
  30. mamashack says

    January 5, 2011 at 6:15 pm

    That's going onto my dinner list in the very near future!

    Reply
  31. oxnard dentist says

    January 15, 2011 at 7:52 pm

    You listed oil in your recipe but didn't specify what kind of oil. I was wondering what kind you recommend. I have read all kinds of good things about extra virgin olive oil. What's your take on that for this recipe?
    Thanks
    Derek

    Reply
  32. Kevin says

    January 19, 2011 at 12:56 pm

    oxnard dentist: I tend to leave the type of oil up to the reader as everyone has their favorite. I tend to use extra virgin olive oil alot and it works well in this recipe.

    Reply
  33. Mai Mai says

    September 12, 2011 at 1:59 am

    I used this recipe and it was delicious! Thanks for sharing! 🙂

    http://puritajones.wordpress.com/2011/09/11/garam-masala-chicken-with-tomato-cauliflower-curry/

    Reply
  34. Tavia says

    September 26, 2011 at 1:57 am

    I really liked the tomato curry sauce. Thanks for the recipe!

    Reply
  35. Hyosun Ro says

    January 14, 2012 at 2:52 pm

    This sauce sounds incredible, especially with halibut. Beautiful as well!

    Reply
  36. James says

    January 16, 2012 at 9:12 pm

    Loving the cauliflower rice. Fish & rice – my ideal meal. Halibut is king!

    Reply
  37. Anonymous says

    May 13, 2012 at 4:27 am

    Great recipe — note replacing coconut milk with regular milk + 2 Tbsp shredded coconut worked great.

    Reply
  38. Anonymous says

    March 6, 2018 at 11:39 pm

    This recipe is still one of my go to recipes of yours when I want to impress people. I like this with swordfish, either baked or grilled.

    Reply
  39. Susan Molyneux says

    January 10, 2021 at 9:45 pm

    This recipe calls for 2 small green chilis. What kind of pepper are you using? PLMK. Thank you.

    Reply
    • kevin says

      January 11, 2021 at 10:04 am

      I like to use Thai birds eye chilies or chilies de arbol or serrano chilies. Use a chili that you are familiar with, start with a small amount and add more to get to the desired level of heat.

      Reply

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