Name: Halibut with smoky masala sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 4 chunky skinless halibut fillets; 2 tbsp rapeseed or groundnut oil; 3 cardamom pods crushed; 3 cloves; 2 onions chopped; 2 garlic cloves crushed; 1 tbsp ginger finely grated; 1 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp kashmiri chilli powder; ½ tsp smoked paprika; ¼-½ tsp smoked sea salt; 4 ripe tomatoes chopped; 1 tbsp tomato purée; natural yogurt; handful of coriander; ½ small red onion sliced; ½ red chilli sliced; cooked rice or bread

A large dish of fish masala with condiments on the side

4 chunky skinless halibut fillets

SMOKY MASALA SAUCE

2 tbsp rapeseed or groundnut oil
3 cardamom pods
crushed
3 cloves
2 onions
chopped
2 garlic cloves
crushed
1 tbsp ginger
finely grated
1 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp kashmiri chilli powder
½ tsp smoked paprika
¼-½ tsp smoked sea salt
4 ripe tomatoes
chopped
1 tbsp tomato purée

TO SERVE

natural yogurt
handful of coriander
½ small red onion
sliced
½ red chilli
sliced
cooked rice or bread

Method

step 1
To make the sauce, heat the oil in a pan over a medium heat and cook the cardamom pods and cloves for 2 mins, then add the onions and cook gently for 20 mins until softened. Add the garlic and ginger, and cook for a few minutes until fragrant. Stir in the spices and cook for 1 min until fragrant.
step 2
Tip in the tomatoes and tomato purée, and cook, stirring, until the tomatoes have broken down and thickened.
step 3
Add 200ml of water, put on a lid and simmer for 20 mins. Use a stick blender to blitz the sauce – you can make it really smooth or leave some texture. Taste and season with the smoked salt. Nestle in the fish and spoon over the sauce then cook gently, covered, for 7-8 mins until just flaking. Drizzle with a little yogurt, then scatter with coriander, red onion and chilli. Serve with rice or bread.