Making Halibut Curry from Mrs.Nimji’s recipe

Making Halibut Curry from Mrs.Nimji's I’ve never been to India, but I consider myself a curry enthusiast.

And I’m fascinated by Indian cuisine. A month or so I spent some time in the kitchen with Mrs. Nimji, an eightysomething neighbour (of sorts) who just happens to have self-published what is now considered the bible of Ismaili cooking, having sold somewhere in the neighbourhood of a quarter million copies. I loved just being in the kitchen with her, watching how she toasted her spices and snipped her almonds in the button-up housedress she used as a full body apron, keeping her outfit immaculate underneath.

She gifted me a jar of her own garam masala and my own masala dabba, a round tin filled with smaller round tins filled with spices, which is like the Indian version of an artists’ palette.


Recipe link


canola oil, for cooking
2 onions, finely chopped
1 cinnamon stick
3 garlic cloves, crushed
2 Tbsp. chopped ginger
1 jalapeno pepper, seeded and minced
2 large chopped tomatoes
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. garam masala
1 tsp. turmeric
1/4 tsp. ground cayenne pepper or chili flakes
2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2-1 cup sour cream, stirred
1 cup water
1-2 lb halibut, cut into chunks (or leftover roasted halibut)
1/2 cup chopped cilantro (including stems)


Drizzle a generous amount of oil into a large, heavy skillet set over medium-high heat and sauté the onions with the cinnamon stick for 4-5 minutes, until turning golden. Add the garlic, ginger and jalapeno and cook for another few minutes. Add the tomatoes, cumin, coriander, garam masala, turmeric, cayenne, salt and pepper and cook, stirring often, for 5 more minutes, until the tomatoes break down and everything smells fragrant.

Add the sour cream and water and stir until well blended, scraping up any browned bits from the bottom of the pan. When it comes to a simmer, nestle the halibut chunks into the mixture and cook for a few minutes, turning as the fish cooks through, firming up and separating a little into flakes. Cook until the mixture thickens a bit, then remove the cinnamon stick and add the cilantro.

Serve immediately, or let cool and gently reheat later.


Related: Ismaili Cuisine



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Author: ismailimail

Independent, civil society media featuring Ismaili Muslim community, inter and intra faith endeavors, achievements and humanitarian works.

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