Coconut Curried Halibut


Indulge in another delightful rendition of a creamy coconut curry sauce, crafted to elevate your culinary experience. It celebrates the harmonious blend of two iconic spice mixes: the warm and aromatic golden Moghul Curry and the fragrant Garam Masala.

Drizzle it over roasted or grilled vegetables to impart an irresistibly rich and exotic twist. The sauce’s creamy consistency and balanced spices create a luscious coating that enhances the natural flavours of the veggies.

But the magic doesn’t stop there. This sauce serves as a versatile medium for cooking a variety of proteins. Whether you prefer fish, shrimp, chicken, or tofu, it’s a culinary companion that will infuse your chosen ingredient with layers of bold and aromatic flavours.

Coconut Curried Halibut

Coconut Curried Halibut

A coconut curry sauce featuring the wonderful combination of golden Moghul curry and Garam Masala. Great to drizzle on roasted or grilled vegetables. You can also use it as a medium to cook fish, shrimp, chicken or tofu!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Indian & South Asian
Servings 2 Servings



  • Lemon
  • Cilantro
  • Red Pepper Sliced


  • Make Mogul Curry Sauce according to recipe
    2 cups Moghul Curry Sauce
  • Add Punjabi Garam Masala and salt. Simmer for 2 minutes.
    1-2 tsp Punjabi Garam Masala
  • Add Halibut, cover and poach gently for 9-12 minutes until fish flakes easily.
    1-1.5 LB Halibut Fillet
  • Finish with squeeze of lemon. Garnish with cilantro and pepper slices.
    Salt, Lemon, Cilantro, Red Pepper
  • Serve with Basmati or jasmine rice.
Keyword Fish, Halibut, Moghul Curry Sauce
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