Halibut coconut curry with naan

I love curry, fish and coconut.  This recipe is easy, with simple ingredients and I would think hard to mess up.  All in all, the perfect combination.  I want to experiment more with the naan before posting the recipe and make a gluten free option.

Halibut Coconut Curry

It was a cold day and I wanted a curry soup. I also wanted fish and coconut and naan. So that is what I made, and while the naan needed to be improved on, I think the fish curry was spot on and while fish stock would have been an improvement-if you have it, add it- I was happy and satisfied eating it with a glass of white wine. The best part is how the onions turned out, they tasted like noodles without the blood sugar spike I usually get from rice noodles!
Servings 2 people

Ingredients

  • 2 onions thinly sliced (use a mandolin)
  • 2-3 T fresh ginger minced
  • 2 spicy peppers of your choice 1 with seeds, 1 without
  • 4 cloves garlic minced
  • 1 can coconut milk or fresh coconut milk add more coconut milk if you have it! Just adjust spices
  • curry, paste or powder I added it throughout the cooking time
  • cilantro chopped
  • fish sauce added throughout for taste
  • 1 lbs Halibut steak deboned, deskined, cubed
  • 1/2-1 cup carrots thinly sliced
  • grass fed butter
  • extra virgin olive oil
  • fresh lime I had about 1/4 of a lime in the fridge and used that

Instructions

  • Heat butter and olive oil in pan
  • Thinly slice onions and add to pan and cook at low to medium heat. The onions will slowly cook down and eventually become like noodles, do not burn the onions or I will be sad for you.
  • Add the garlic and ginger after about 10 minutes. I then added a few splashes of fish sauce and some curry powder.
  • Keep in mind I was making naan while cooking this, so my ability to relate exact times is hindered by the fact that I was trying not to burn the naan and keep my 3 year old busy rolling out the dough. Note- 3 year olds are not the most reliable of naan rollers. Once it looked like the onions/garlic/ginger mixture was going to start browning, I added 1/4 cup of coconut milk and added the chopped peppers.
  • After a few more splashes of fish sauce I added more curry powder and the carrots. Cover and let this mixture cook down while you prep and cook the halibut.
  • Rub the cubed halibut in olive oil and cook in a heated pan until just about browned.
  • Add the remaining coconut milk to the mixture and the cooked halibut. Throw in the cilantro and some lime juice. Adjust the spices as needed and serve with warm naan. I used a plate, but a shallow bowl would be much better.
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