Curried Lox Recipe – Spiced Halibut Lox with Homemade Rye Roti and Curry Paste

Curried Lox Recipe

This curried lox recipe brings together traditional cured fish techniques with bold Caribbean and South Asian-inspired spices, creating a unique dish that’s perfect for brunch or entertaining. Featured on DNA Dinners, host Laird Hercules combines halibut, aromatic curry spices, and homemade rye roti for a flavorful and creative meal that’s easy to recreate at home.

The Inspiration

This dish is inspired by the classic preparation of lox, a staple in Jewish cuisine, traditionally made by curing salmon with salt and sugar. In this version, Laird Hercules reimagines the concept by incorporating bold, globally inspired flavors that reflect the diversity of modern cooking. By swapping salmon for halibut and introducing a fragrant curry spice blend, the recipe transforms a familiar dish into something entirely new.

The influence of Caribbean and South Asian cuisines is evident in the use of Scotch bonnet peppers, curry leaves, and a deeply aromatic mix of toasted spices. These elements bring warmth, heat, and complexity, while still maintaining the delicate texture and richness that define cured fish. The addition of rye roti offers a rustic, hearty base, blending European and Caribbean traditions into a cohesive dish. This fusion approach is central to DNA Dinners, where cultural influences and bold flavors come together to create recipes that feel both innovative and approachable.

Ingredients

Yellow curry powder mix

• 2 tablespoons (3o ml) coriander seeds
• 2 tablespoons (30 ml) cumin seeds
• 1 tablespoon (15 ml) fenugreek seeds
• 1 tablespoon (15 ml) mustard seeds
• 2 small cinnamon sticks
• 10 cardamom pods
• 6 Kashmiri chilies
• 1 ½ tablespoons (25 ml) black peppercorns
• 1 teaspoon (5 ml) whole cloves
• ¼ cup (60 ml) dried curry leaves
• 1 teaspoon (5 ml) ground nutmeg
• 1 teaspoon (5 ml) ground cayenne pepper
• 2 tablespoons (30 ml) ground turmeric

Fish

• ¼ cup (60 ml) cilantro, chopped
• 1 Scotch bonnet pepper, deseeded, sliced
• 2 tablespoons (30 ml) yellow curry powder mix
• ¾ cup (180 ml) kosher salt
• ¾ cup (180 ml) white sugar
• 1 pound (454 g) halibut, cleaned, skin on

Rye roti

• 2 ¼ cups (540 ml) rye flour
• ½ teaspoon (2.5 ml) salt, plus more for seasoning
• ¾ cup (180 ml) water
• 1 tablespoon (15 ml) vegetable oil
• 2 tablespoons (30 ml) ghee

Red curry paste

• 2 tablespoons (30 ml) vegetable oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 red bell peppers, seeded and diced
• 1 Scotch bonnet pepper, deseeded, chopped
• 1 beefsteak tomato, chopped
• 1 1-inch (2.5 cm) piece peeled fresh ginger
• 1 ½ teaspoons (7.5 ml) yellow curry powder
• ½ teaspoon (2.5 ml) chili flakes
• 1 teaspoon (5 ml) cumin
• Salt and Pepper
• 1/3 cup (80 ml) chopped fresh cilantro
• Cream cheese, whipped
• Fresh dill, chopped

Method

For the yellow curry powder mix

• In a pan over medium heat, toast coriander, cumin, fenugreek, mustard, cinnamon sticks, cardamom pods, Kashmiri chilies, peppercorns, and cloves until fragrant. Remove from heat.
• Add curry leaves.
• Run mixture through a spice grinder. Once you have a fine spice blend, stir in nutmeg, cayenne, and turmeric. Set aside.

For the fish

• Add cilantro and Scotch bonnet pepper to a bowl.
• Add curry powder, salt, and sugar, and mix together.
• Rub mixture over fish. Put in the fridge and let marinate 18 hours.
• Remove the fish, rinse, and pat dry. Slice thinly. Set aside.

For the rye roti

• Mix rye flour with salt, water, and oil until you achieve a smooth dough. Wrap with plastic wrap and let rest for 1 hour.
• Remove plastic wrap and roll dough out on a lightly-floured surface to ¼-inch (6 mm) thick. Cut using a 2-inch (5 cm) cookie cutter. Add ghee to a skillet and heat over medium-high. Add dough rounds to skillet, a few at a time. Cook until golden brown and a bit crispy underneath, and you see air pockets starting to form on the surface of the side facing up. Flip and cook the other side until golden brown and crispy. Season with salt. Remove from skillet to a paper towel-lined plate.
• To make the red curry paste, in a skillet over medium heat, heat vegetable oil. Add onion and sauté for 4-5 minutes. Add garlic and cook for 2-3 minutes. Add red bell peppers and Scotch bonnet pepper and cook for 4-5 mins. Add tomato, ginger, curry powder, chili flakes, and cumin. Season with salt and pepper. Turn heat down to medium-low and cook for 20-25 mins. Once moisture has evaporated, remove from heat and fold in cilantro. Chill completely in refrigerator before using.
• To finish, lay the rotis down side by side on a plate. Top with dollops of whipped cream cheese and red curry paste. Fold thin slices of halibut lox in half and lay gently over the curry and cream cheese. Top with fronds of dill.

Serving Suggestions

This curried lox recipe is a versatile dish that works beautifully for brunch, lunch, or as an elegant appetizer for entertaining. The combination of rich, spiced fish and creamy cheese makes it especially well-suited for gatherings where you want to offer something unique and memorable. Serve the assembled rye rotis on a large platter, allowing guests to easily pick them up and enjoy them as handheld bites.

For a more complete meal, pair the dish with fresh salads, pickled vegetables, or light citrus-based sides that help balance the richness of the lox and cream cheese. Beverages like sparkling water, herbal teas, or light fruit juices complement the bold spices without overpowering them. When hosting, consider preparing the components ahead of time and assembling just before serving to maintain freshness and presentation. The vibrant colors and layered textures make this dish as visually appealing as it is flavorful, making it a standout addition to any table.

Final Thoughts

This curried lox recipe is a celebration of global flavors and culinary creativity, blending traditional curing techniques with bold, aromatic spices. The combination of silky halibut, creamy cheese, and crisp-edged rye roti creates a dish that is both comforting and refined.

Perfect for entertaining or elevating your everyday cooking, this recipe showcases how simple ingredients can be transformed into something extraordinary with the right techniques and inspiration. Whether you’re exploring new flavor profiles or revisiting a classic dish with a twist, this recipe delivers a memorable experience in every bite.