Sri Lankan Style Halibut Fish Curry

Halibut isn’t a fish commonly used in Sri Lankan curries back home due to its limited availability, but it actually makes an incredible curry. Its soft, delicate texture absorbs spices beautifully while still feeling rich and elegant.

This recipe was inspired by a curry I tasted a long time ago while visiting home. I recreated it using ingredients available to me here, and it turned into something truly special. It’s comforting, flavorful, and brings together all the bold Sri Lankan flavors I grew up loving.

We absolutely enjoy this curry at home, and I’m excited to share it with you. If you’ve never tried halibut in a Sri Lankan curry before, I highly recommend giving this a go and let me know what you think!

So let's get cooking!

Ingredients :

• 500 g halibut

• 2 tbsp olive oil

• 6-8 curry leaves

• 1 pandan leaf (about 3 inches) - if available

• 1/4 cup onions, diced

• 1/4 tsp fenugreek seeds

• 1/4 tsp mustard seeds

• 3 cloves garlic, chopped

• 1/2 tsp ginger, chopped

• 1 cinnamon stick (about 2 inches)

• 1 tsp chili powder

• 1/2 tsp coriander powder

• 1/2 tsp cumin powder

• 1 tsp salt (adjust to taste)

• 1/4 tsp turmeric powder

• 1/2 cup very light coconut milk (about 3/4 water and 1/4 coconut milk)

• 1 cup coconut milk

• A few cherry tomatoes

• Red chilies (optional, for extra heat)

Directions:

1. Temper

   Heat 2 tablespoons of oil in a pan over medium heat. Add the curry leaves, pandan leaf, mustard seeds, fenugreek seeds, garlic, ginger, cinnamon stick, and onions. Let everything temper until fragrant and the onions soften slightly.

   
   

2. Add the spices in

   Add the chili powder, coriander powder, cumin powder, salt, and turmeric. Mix well for a few seconds, making sure the spices do not burn.

   
   

3. Build the Curry

   Pour in the light coconut milk and stir well to combine with the tempered spices.

   
   

4. Add the Fish

   Gently place the halibut into the pan. Pour in the remaining coconut milk to top up the curry. Cover and cook for about 8 minutes, or until the fish is cooked through.

   
   

5. Garnish

Add the cherry tomatoes and red chilies (if you prefer extra heat) about 1 minute before removing from the heat. Swirl the pan gently to avoid breaking the delicate halibut

6. Serve

   Squeeze fresh lime juice over the curry right before removing it from the stove.

   Serve this Halibut fish curry warm with rice, roti, or crusty bread to soak up all that delicious curry sauce. Enjoy!

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