Serves: 4
Total Calories: 368

1 1/2 pounds halibut steaks, about 1-inch thick, cut into 3-inch pieces
1/4 cup chickpea flour
1 teaspoon minced fresh garlic
1/4 teaspoon ground turmeric
1/4 teaspoon ground paprika or cayenne pepper, or to taste
1/4 teaspoon ground green cardamom seeds
1/4 teaspoon salt, or to taste
3 tablespoons ground raw cashew nuts
2 cloves fresh garlic (large), peeled
6 slices (quarter-size) peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 cup nonfat plain yogurt, whisked until smooth
1 cup water
3 tablespoons peanut oil
1 large onion, finely chopped
1/2 teaspoon Garam Masala

1. Prepare the garam masala. Place the fish in a bowl. Mix together the chickpea flour, minced garlic, turmeric, paprika (or cayenne pepper), cardamom seeds, and salt and add to the fish. Toss gently to mix, making sure each piece is well-coated with this mixture. Cover with plastic wrap and marinate in the refrigerator at least 1 and up to 24 hours.

2. Meanwhile, make the curry. In a food processor or a blender, process together the ground cashews, garlic cloves, ginger, green chili peppers, and 1/2 cup yogurt until smooth. Remove to a bowl. Then process the remaining 1/2 cup yogurt with 1 cup water until smooth.

3. Heat 2 tablespoons oil in a large nonstick skillet over high heat and cook the onion, stirring, until browned, about 10 minutes. Add the yogurt-cashew paste and continue to cook until all the juices evaporate, about 5 minutes.

4. Add the yogurt-water mixture and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and smooth, about 10 minutes. Transfer to an oven-proof dish.

5. Preheat the oven 400°F. To the pan add the remaining 1 tablespoon oil and the fish pieces (in 2 batches, if needed) and fry, turning gently, until the fish is golden on all sides, about 5 minutes per batch. Add to the sauce and mix gently. Sprinkle the garam masala on top, cover the dish, and bake about 10 minutes to blend the flavors. Serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 368
Calories from Fat: 90

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