Past Recipes
South Indian Halibut Curry

South Indian Halibut Curry with Chickpeas

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Coconut-milk based curries, served with steamy rice, are predominantly found in southern India. Here, we gently poach halibut in a vindaloo curry with ginger, cilantro stems, chickpeas, and tomato paste. It's served with jasmine rice—brightened with a fresh squeeze of lime—and more fragrant cilantro.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

  • Calories 640
  • Protein 37g
  • Total Carb 83g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • cilantro
    • 1/8 ounce
    • cilantro
  • ginger
    • 1/8 ounce
    • ginger
  • chickpeas
    • 1 can
    • chickpeas
  • yellow onion
    • 1
    • yellow onion
  • lime
    • 1
    • lime
  • vindaloo curry paste
    • 1 tablespoon
    • vindaloo curry paste
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • coconut milk
    • 1 can
    • coconut milk
  • halibut
    • 8 ounces
    • halibut

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan with lid

Cooking Steps

  1. Cook rice

    Cook rice

    Heat ½ tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add rice and cook, stirring frequently, until toasted and translucent, 2-3 minutes. Add ¾ cup water and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork; cover to keep warm.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Pick cilantro leaves; finely chop stems. Trim and discard skin of ginger and mince. Drain and rinse chickpeas. Halve lime and set aside 1 half for seasoning rice; cut remainder into wedges for serving. Peel onion, halve, and thinly slice.

  3. Sauté aromatics

    Sauté aromatics

    Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until softened, 5 minutes. Reduce heat to medium and add vindaloo curry paste, tomato paste, ginger, and cilantro stems. Sauté, stirring frequently, until fragrant, about 2 minutes more.

  4. Simmer curry

    Simmer curry

    To pan with aromatics, still over medium heat, add chickpeas. Cook, stirring, until flavors have melded, 2 minutes. Open coconut milk and add to pan, along with 1 cup water. Season with ½ teaspoon salt and pepper as desired. Bring to a boil over high heat, then reduce heat to medium high and cook until curry is reduced by ⅓, 2-3 minutes more. Remove pan from heat.

  5. Poach halibut

    Poach halibut

    Pat halibut dry with paper towel, season all over with ¼ teaspoon salt and pepper as desired, and nestle into pan with curry, submerging at least halfway in sauce (this will keep it moist and flavorful during cooking). Return pan to medium heat, cover, and simmer until halibut is cooked through and opaque, 6-8 minutes.

  6. Plate halibut curry

    Plate halibut curry

    Squeeze juice of ½ lime into pot with rice, then divide rice between shallow serving bowls. Use remaining lime to brighten a glass of water. Spoon South Indian curry and chickpeas alongside rice and gently top with halibut. Garnish with cilantro leaves and lime wedges for squeezing over. Dig in!

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