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Garam Masala Roasted Halibut in a Tomato Curry Sauce

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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
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Reader Interactions

Comments

  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

  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

  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

  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

  27. Tanvi@Sinfully 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

  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

  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

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