Rating: 3 stars
3595 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3595
  • 2 star values: 0
  • 1 star values: 0
  • 3,595 Ratings

Chef Way Vikram Sunderam makes his own spice blend with six ingredients, including green and black cardamom, cloves and mace.Easy Way Substitute garam masala, the Indian spice blend that includes many of the spices Sunderam uses, to season this rich, creamy, deeply flavored dish.Easy Indian Recipes

Vikram Sunderam
Vikram Sunderam
October 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

total:
40 mins
Yield:
4 to 6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Try this with an Austrian Grüner Veltliner or a minerally California Roussanne.

Advertisement