Halibut With Mustard Seeds, Curry Leaves, and Tomatoes

Halibut With Mustard Seeds, Curry Leaves, and Tomatoes

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Try this Halibut recipe from Skye Gyngell's cookbook 'Spring'

Halibut With Mustard Seeds, Curry Leaves, and Tomatoes

This beautiful dish presents crisp-skinned, fresh white fish in a light and aromatic broth. Both tamarind and curry leaves are available from Asian food stores and some grocery stores.

Excerpted from SPRINGby Skye Gyngell by arrangement with Quadrille Publishing, distributed by Chronicle Books, Copyright © 2016 by Skye Gyngell.

Notes

To make tamarind water, soak pieces of tamarind pod in hot water to cover 15 to 20 minutes, then strain. The water will have taken on the tamarind flavor.

Ingredients

For the fish:

2 1/4 Pounds wild halibut fillet (with skin), cut into 7-ounce portions
A knob of unsalted butter
Sea salt, to taste

For the aromatic broth:

1 1/2 Teaspoon black mustard seeds
5 cardamom pods, seeds extracted
1 Teaspoon fennel seeds
1 Tablespoon ghee (or unsalted butter)
2 small yellow onions, peeled and finely sliced
1 -inch knob of fresh ginger, peeled and finely sliced into matchsticks
15 fresh curry leaves
1 to 2 red chilies, seeded, and finely sliced into rounds
2 Tablespoons tamarind water (see note)
7 Ounces ripe, flavorful tomatoes
Lime wedges, to serve

Servings5

Calories Per Serving286

Folate equivalent (total)44µg11%

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

400 g halibut steak
½ tsp mustard seeds
½ tsp turmeric powder
12 pcs curry leaf
2 inch ginger – chopped
3 cloves garlic – chopped
2 tomato – cut cubes
2 green chillis
300 ml coconut milk
100 ml water
Salt/pepper/sugar to taste
2 tbsp oil

Heat oil in a pot, add mustard seed and curry leaf.
Then add ginger and garlic, sweat till soft.
Add turmeric powder and then follow by coconut milk.
Put fish in and allow to simmer, till fish cooks.
If sauce is too thick, add some water.
Finish off dish by adding tomato and green chilli.
Season to taste and serve.

Recipe created for Nordic Halibut by Singapore-based Chef Jimmy Chok.

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