This one started as a thank-you meal. A friend who cuts my husband’s hair showed up with a massive zucchini and a yellow squash from her garden. She’s mostly vegetarian, so I wanted to make something worth the trip: coconut curried roasted vegetables, a simple herbed rice, and a pan-seared halibut fillet with lemon brown butter on top.
A quick word on curry powder, because it always comes up: in India they don’t actually cook with it. They have a masala dabba, a round tin with every spice kept separate. My husband is from India and doesn’t really know what curry powder is. I used a Thai yellow curry powder plus garam masala and extra coriander. Don’t overthink it. Use what you’ve got.
Pan-Seared Halibut & Coconut Curry with Cilantro RicePrep 25 min · Cook 45 min · Total 1 hr 10 min · Yield Serves 6–8 (curry); 2 halibut portions
Made with
Pan-Seared Halibut & Coconut Curry with Cilantro Rice
2 cans (13.5 oz each) coconut milk + 1 can coconut cream
2 cups chicken or vegetable broth, plus water as needed
Heat the oven to 425°F (220°C). Roast the oiled, seasoned potatoes, cauliflower and parsnips for 25–30 minutes, adding the zucchini, squash and peppers about 15 minutes in.
Sauté the onions in avocado oil until soft, add the garlic-ginger paste and cook until aromatic. Stir in tomato paste, then the tomatoes and all the spices, and cook into a thick paste.
Stir in the broth until it loosens into a gravy. Add the potatoes and cauliflower for 5 minutes, then the rest of the veg and enough water to just cover. Simmer until the potato starches thicken it.
Stir in the coconut milk and cream. Add the snow peas at the very end so they stay bright.
Cilantro Garlic Rice
1 small onion or shallot, diced
Butter
A handful of fresh cilantro, chopped
1½ cups rice, plus water
Sauté the onion in butter, stir in the cilantro, toast the rice briefly, then add water and cook your usual way.
Pan-Seared Halibut with Lemon Brown Butter
2 halibut fillets
1 tsp each paprika, onion powder, garlic powder, salt and black pepper
½ tsp Indian chili powder or cayenne, or to taste
Avocado oil
2–3 tbsp butter
1 juicy lemon
Sliced red serrano, to finish
Pat the halibut very dry and coat generously with the spice mix.
Sear in a thin film of avocado oil over medium-high. Don’t touch it for 3–4 minutes, until opaque almost halfway up. Flip gently and cook about 4 minutes more. Rest under foil.
Wipe the pan if the spices are scorching. Brown the butter over medium-low.
Pull the pan off the heat, squeeze in the whole lemon, then reduce for a couple of minutes into a lemony sauce.
Mound the rice in a wide bowl, ladle the curry around it, top with the halibut, spoon over the brown butter and finish with serrano.
Kara’s Notes
The curry is a big batch, because I hate leaving veggies to rot in my fridge. Halve it if you don’t have people to share with. Use vegetable broth to keep it truly vegetarian. Halibut cooks through fast, so watch the opacity and don’t overcook it.
https://karajonescooks.com/recipes/halibut-coconut-curry/ · Recipe by Kara Jones Cooks
Good to know
This meal features pan-seared halibut served over a creamy coconut curry loaded with roasted vegetables and accompanied by cilantro rice. A rich lemon brown butter finishes off the dish for a complete bowl.
Substitutions
Halibut: Swap with another firm white fish fillet.
Creamer potatoes: Substitute with small gold or red potatoes.
Parsnips: Replace with diced carrots.
Broth: Use either vegetable or chicken broth.
Storage & reheating
Store leftover fish, curry, and rice in airtight containers in the refrigerator for up to 3 days. Store the fish separately to help maintain its texture. Reheat all components thoroughly until hot throughout before serving.
Common questions
At what temperature should the vegetables be roasted?
Roast the vegetables at 425°F for 25 to 30 minutes before adding them to the curry.
How long does it take to pan-sear the halibut?
Season the halibut fillets with the spice blend and cook them for about 4 minutes per side.
What components make up the curry base?
The curry base is built with onions, garlic-ginger paste, tomato, and spices like curry powder, garam masala, and ground coriander.
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