Goan halibut curry from Rasika: Flavors of India (page 171) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

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Accompaniments: Boiled basmati rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on April 18, 2020

    Really quite simple to prepare and amenable to slight changes (mild harissa in place of Kashmiri Chile paste, ground coriander not seed, wahoo not halibut, no Chile Peppers on hand). I’d make again with any other meaty white fish. Delicious!

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