Name: Halibut Fillets with a Coconut Milk-Mustard Seed Sauce (Meen Thenga Paal Kari)
Yield: Serves 4
Cuisine: India
Ingredients: 1 pound skinless pieces of halibut fillet (2 to 3 inches thick); 1 cup unsweetened coconut milk; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; ½ teaspoon ground turmeric; ½ teaspoon black or yellow mustard seeds; 1 teaspoon Sambhar masala; 1 teaspoon coarse kosher or sea salt; 10 to 12 medium-size to large fresh curry leaves; 1 cup finely chopped red onion; 2 tablespoons canola oil; 1 large tomato, cored and finely chopped

Raghavan Iyer

Halibut Fillets with a Coconut Milk-Mustard Seed Sauce

Meen Thenga Paal Kari

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

I can’t think of a better match for this delicate but rich-tasting sauce than firm-fleshed halibut fillets. Serve the curry over a bed of slightly sticky long-grain white rice to mop up all the succulent flavors.

Ingredients

½ teaspoon ground turmeric
1 pound skinless pieces of halibut fillet (2 to 3

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Sprinkle the turmeric over both sides of the halibut fillets, gently pressing the yellow spice into the flesh. Refrigerate, covered, for about 30 minutes.
Heat 1 tablespoon of the oil in a small saucepan over medium-high heat. Add the mustard seeds, cover, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and sti

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method