Machli Aur Tamatar (Curried Halibut)
photo by Dreamer in Ontario
- Ready In:
- 33mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 eight-ounce halibut steaks, halved lengthwise (1-inch thick)
- 29.58 ml fresh lemon juice
- 2.46 ml black pepper
- 7.39 ml salt, divided
- 59.14 ml vegetable oil, divided
- 118.29 ml finely chopped onion
- 1.23 ml ground cayenne pepper
- 1.23 ml turmeric
- 9.85 ml ground coriander
- 3 medium tomatoes, coarsely chopped
- 59.16 ml cilantro, finely chopped, divided
- 1.23 ml garam masala
directions
- Sprinkle lemon juice, black pepper and 1 teaspoon salt on both sides of fish.
- Let stand at room temperature 15 minutes.
- Heat 3 tablespoons oil in a heavy skillet over medium heat.
- Add onions and cook, stirring, until golden brown and soft, 7-8 minutes.
- Stir in red pepper, turmeric, ground coriander and remaining salt.
- Cook for 30 seconds.
- Stir in tomatoes and 2 tablespoons cilantro.
- Remove and set aside.
- Add remaining oil to skillet, tipping pan to coat evenly.
- Add fish and top each piece with tomato mixture.
- Sprinkle with garam masala.
- Cover tightly, reduce heat to low, and cook until halibut is cooked through, 8-10 minutes.
- Sprinkle remaining cilantro on top.
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