Wild Alaskan Halibut and this array of warm spices make the perfect combination for a light, yet rich, decadent meal. This curry is best served over jasmine rice, or roasted potatoes, and served with your favorite vegetables. Garnish with cucumber raita and fresh cilantro for an authentic Asian-inspired lunch or dinner.
Preheat oven to 350°F.
Lightly season halibut with salt and set aside.
Place a wide and shallow, heavy-bottomed pan over medium heat.
Begin by sauteing onions in ghee (or unsalted butter) until soft and golden.
Add garlic and cook for an additional 1-2 minutes.
Add spice mixture to pan and toast spices until fragrant, but DO NOT burn. This should only
take about 30 seconds.
Add yogurt, heavy cream, sugar, salt and a squeeze of lemon and bring to a light simmer.
As your curry base cooks, it will become rich and darker in color, taking approximately 5-7 minutes.
Taste and adjust seasoning with more lemon and salt, if needed.
Gently add halibut to the simmering curry base and baste each portion generously.
Cover with a lid slightly cracked for pressure to escape and braise for 15 minutes.
Check for doneness with a fork. The fish should flake away and be white all the way through, but still moist.
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