This recipe
creates a traditional sauce that allows the flavor profile of fresh
halibut to shine through, in perfect balance with its accompaniments.
Ingredients
½
teaspoon carom/ajwain seeds (available in Asian food stores)
½ teaspoon onion seeds
4 tablespoons olive oil
1 teaspoon finely chopped fresh ginger root
1 teaspoon finely chopped fresh garlic
2 medium onions, halved and thinly sliced
½ green pepper, cut in long thin strips
½ red pepper, cut in long thin strips
1 teaspoon dry mango powder/amchoor (available in Asian food stores)
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground red pepper
½ teaspoon salt
2 tomatoes, finely chopped
1 pound fresh halibut, cut into 1 inch – 1½ inch cubes
1 cup water
3 tablespoons fresh lemon juice
2 tablespoon chopped cilantro to
garnish
Actions
Lightly spray a large skillet with a squirt or two of olive
oil, and bring to medium heat. Sprinkle the carom and onion seeds over
the bottom of the skillet, and lightly toast to release flavors. Stir
constantly for about ½ minute. Watch for signs of scorching, and discard
if this happens, and begin again.
Pour 4 tablespoons olive oil onto the
seeds in the skillet, and add the garlic and ginger. Cook until golden,
stirring often. Add onions and bell peppers, and cook slowly until
golden brown.
Mix the ground spices together, and
add to the pan, stirring well to combine evenly with the onion mixture.
Finally add the chopped tomatoes and cook stirring until heated through.
Just before serving add the halibut
pieces, water and lemon juice, and cook until the mixture begins to
bubble, approximately 3 minutes.
Serve with basmati rice, and garnish
with chopped cilantro.
Click here to see Chef
Qureshi's Chef's Kitchen tips
May 2007
