Curry Halibut Stroganoff
Flaked halibut in a creamy curry stroganoff sauce with yogurt and cream of chicken soup. A retro-inspired fish dinner served over rice or noodles.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis recipe has serious 1970s dinner party energy, and honestly? That’s not a bad thing. Flaked halibut gets stirred into a creamy curry sauce made with cream of chicken soup, yogurt, milk, and a squeeze of lemon.
It comes together in minutes and has that cozy, saucy quality that makes you want to eat it straight from the pan over buttered egg noodles.
Top it with sliced tomatoes and parsley for a classic look, or go the chutney-and-peanut route for something more adventurous.
Chef Tips
- Use already-cooked halibut. Leftover baked or poached fish works great here.
- Don’t let the sauce boil once the yogurt is in, or it can break and get grainy.
- Swap the halibut for leftover salmon or cod if that’s what you have on hand.
Ingredients
Directions
Sauté chopped onion and curry powder in butter.
Stir in can of chicken soup, yogurt, milk, lemon juice and halibut.
Serve over rice or noodles.
Garnish with tomato slices and parsley, or chopped unsalted peanuts, currants and chutney.
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