Machli Aur Tamatar (Curried Halibut)
- 4 eight-ounce halibut steaks, halved lengthwise (1-inch thick)
- 2 tablespoons fresh lemon juice
- 12 teaspoon black pepper
- 1 12 teaspoons salt, divided
- 14 cup vegetable oil, divided
- 12 cup finely chopped onion
- 14 teaspoon ground cayenne pepper
- 14 teaspoon turmeric
- 2 teaspoons ground coriander
- 3 medium tomatoes, coarsely chopped
- 4 tablespoons cilantro, finely chopped, divided
- 14 teaspoon garam masala
- 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.
eight, lemon juice, black pepper, salt, vegetable oil, onion, ground cayenne pepper, turmeric, ground coriander, tomatoes, cilantro, garam masala
Taken from www.food.com/recipe/machli-aur-tamatar-curried-halibut-481893 (may not work)