Halibut Fillets with a Coconut Milk-Mustard Seed Sauce

Meen Thenga Paal Kari

Preparation info

  • Serves


    • Difficulty


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.


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


  1. Sprinkle the turmeric over both sides of the halibut fillets, gently pressing the yellow spice into the flesh. Refrigerate, covered, for about 30 minutes.
  2. 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