• Fast
• Make-Ahead
• Staff Favorite

Ingredients

1. 2 tablespoons canola oil
2. 1 onion, minced
3. 2 tablespoons finely chopped fresh ginger
4. 4 garlic cloves, minced
5. 1 teaspoon cayenne pepper
6. 1 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 cup plain whole-milk yogurt
9. 1 cup heavy cream
10. 1 tablespoon garam masala
11. Pinch of saffron threads, crumbled
12. Kosher salt
13. 2 pounds skinless halibut fillets, cut into 4-inch pieces
14. Basmati rice and warm naan, for serving

Directions

1. In large, deep skillet, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
2. Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes. Serve with basmati rice and warm naan.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight. Bring to a simmer before proceeding.