Pixies Indian Style Halibut Recipes

Steps:

• Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
• In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
• Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.

Steps:

• Combine the water and 1 tablespoon salt in a shallow container. Soak the fish in the salt water for 10 minutes.
• Mix the turmeric, coriander, paprika, and 1/2 teaspoon salt in a small bowl. Remove fish from the salt water and pat dry with paper towels. Coat fish on both sides with spice mixture.
• Heat the olive oil in a small skillet over medium heat. Cook fish in hot oil until it flakes easily with a fork, about 3 minutes per side. Serve garnished with cilantro.