Halibut Pumpkin Curry

“Fresh halibut pulled from the water not long ago. Clean flavor, gentle heat, and a curry that lets the fish stay front and center.”

This dish is one of my favorites. The pumpkin adds a touch of sweetness and creaminess that balances the heat without overpowering the curry. The halibut stays firm in nice chunks, making it satisfying to eat.

I like to cook with what I have on hand. Yesterday, I checked my garden and found peppers, garlic, pumpkin, and basil. I also had some shallots and garlic I harvested a few months back.

Garden pull for the curry. Peppers, garlic, pumpkin, and basil.

The halibut came from a kayak fishing trip earlier that day. Fresh fish like this works especially well in curry, holding together in the broth without falling apart. With everything on hand, Halibut Pumpkin Curry was on the menu.

Post fillet moment with a halibut carcass.

Ingredients

• 2 Tbsp coconut oil
• 3 medium shallots, minced
• 3 Tbsp fresh ginger, minced
• 3 Tbsp garlic, minced
• 3 Thai chilies or serrano peppers, thinly sliced
• 1 large red bell pepper, thinly sliced lengthwise
• 4 Tbsp Thai curry paste
• 3 cups peeled and cubed pumpkin or butternut squash
• 1.5 to 2 lbs of halibut, skin removed, cut into 2 inch chunks
• 3 (14 ounce) cans coconut milk
• 3 Tbsp maple syrup or brown sugar
• 1/2 Tbsp ground turmeric
• 1 Tbsp fish sauce
• 1 healthy pinch sea salt
• 2 Tbsp coconut aminos (or sub tamari or soy sauce)

For Serving (optional)

• Fresh basil or cilantro
• Lime wedges
• Cashews
• Rice

Finished bowl. Creamy broth, clean heat, and halibut that stays in firm chunks.

Instructions

1. Heat a large pot over medium heat. Add the coconut oil, shallots, ginger, garlic, and chilies. Sauté for 2 to 3 minutes, stirring often.
2. Add the bell pepper, pumpkin and curry paste, stir, and cook for another 4 minutes.
3. Pour in the coconut milk, maple syrup or brown sugar, turmeric, sea salt, and coconut aminos. Stir to combine and bring to a simmer over medium heat.
4. Reduce heat slightly, cover, and simmer on low to medium low heat for 10 to 15 minutes until the pumpkin is almost cooked through, stirring occasionally. Adjust the flavor if needed. Add more maple syrup for sweetness, sea salt for saltiness, or curry paste for more intensity. Add chicken broth if you prefer a thinner curry.
5. Add the halibut and lime juice, cover, and simmer on low to medium low heat for 2 to 3 minutes, until the halibut is just cooked through.
6. Serve the curry as is or with rice. Garnish with fresh lime wedges, basil, and cashews. For extra heat, serve with chili garlic sauce on the side.

Fresh halibut ready to be chunked and added to the curry

Chef Wear

This dish tastes better in a Uroko Halibut Tee. Built for long days on the water and fish dinners that come together fast.

Halibut hat with rope detail. Easy fit for long days outside.

Shop the full Halibut collection

At Uroko, we respect the ocean that feeds us. Catch what you need, follow the rules, and take care of the water so it continues to give back. If you have a recipe or story to share, send it our way.