Malabar Halibut Curry
Serves 4

With many of our dishes emanating from Chef Anand George’s home state of Kerala on the southern coast of India, little wonder that much of the Purple Poppadom style of cuisine is based on seafood and produce from the famous backwaters of this beautiful region. Here is a beautifully smooth and characteristic dish from Southern India, with that great fish that is juicy, firm and full of flavour – Malabar Halibut curry.

Halibut steaks 600 gms (skinned and boned)
Onion – 100 gms
Ginger – 150 gms
Green chilli – 10 gms
Kashmiri chilli powder – 15 gms
Turmeric powder – 5 gms
Oil – 60 gms
Methi seeds – 2 gms
Curry leaves – 4 gms
Tomato – 200 gms
Coconut paste – 30 gms
Salt – 20 gms
Tamarind – 30 gms
Coconut milk powder – 100 gms
Kokum – 2 pieces
Fennel seed powder – 1 gm

Ingredients for Tempering
Oil – 60 gms
Shallots – 60 gms
Kashmiri chilli powder – 2gms


1.Slice the onions, ginger,  green chilli and chopped tomatoes, then cut the halibut steak into small cubes

2. Soak the tamarind in 300 ml of warm water and once the tamarind softens press it with hands to form a pulp then strain the pulp. Then soak the Kokum in warm water

3 Mix the coconut milk powder with 200ml of water and blend it well

4. Heat the oil in a pan, then add the methi seeds and once it turns a golden brown mix in the onion, ginger and green chilli and sauté it for a couple of minutes.

5. Place in the curry leaves, Kashmiri chilli powder, turmeric powder and stir fry on a slow fire without burning the powdered masala and mix well.  Add in the tomatoes and salt, then cook it for some more time

6. Next, add the tamarind pulp and Kokum (without water) then allow it to simmer for 10 -15 minutes.

7. Check the seasoning, add the fish cubes and let it cook for  4 -5 minutes

8. Once the fish is just done, add in the coconut paste, coconut milk and fennel powder and boil it well

For Tempering:

1. Heat the oil in a pan and add the sliced shallots frying until it turns a golden brown, then add in the Kashmiri chilli powder and curry leaves, mix well then pour this tempering mixture over the fish curry and serve hot with rice.