Tuesday, August 12, 2008
I have been exploring indian cuisine for many years and still have only managed to scratch the surface. I have a friend who is from India and she was shocked when she found out I made my own Naan. We were at her daughter's birthday party when the subject came up, immediately she called over her other Indian friends to share with them this little fact. They laughed and said: "Indian women don't make Naan, they buy it".
I have to admit that I have not tried to make this wonderful bread with gluten-free flour, but one of these days I will and I'll be sure to share the results with you. For today, I offer you a fish curry.
This wonderful little dish, is easy to put together and is worthy of your best company. Its richness comes from creamy cashew butter and yogurt. The melange of spices playfully compliments the mild, and delicate halibut. Serve it with some steamed rice, roasted cauliflower and green beans for a meal to remember.
Halibut Curry (Serves 4)
1 1/2 lbs of Halibut fillets, skinless and cut into large bite size pieces
1/4 cup garbanzo bean flour
1 garlic clove, passed through a garlic press
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
1/4 teaspoon ground cardamon
pinch of salt
1 cup of plain yogurt
3 tablespoons of cashew butter
1 pinch of saffron, sipping in 2 tablespoons of boiling water for 5 minutes
1 tablespoon of grated fresh ginger
1/4 cup of chopped sweet onions
1/4 teaspoon of garam massala
1/4 cup of cilantro
1 garlic clove
1 teaspoon of salt, or less to taste
1 1/2 cup canned fire roasted tomatoes, diced
In a bowl mix the flour, crushed garlic, turmeric, paprika, cardamon, pinch of salt. Coat the fish with the mixture. Transfer to pre-oiled baking dish, cover and put in the fridge while you continue making the curry.
Preheat oven to 375F.
In the food processor combine yogurt, cashew butter, saffron and saffron water, ginger, onion, garam massala, cilantro, garlic clove and salt. Pulse until combined into a smooth sauce. Transfer into a sauce pan and cook under medium heat, stirring constantly, until thickened and simmering (about 5-8 minutes). Then add roasted tomatoes. Mix well together and pour over the fish. Mix gently and transfer to oven. Bake uncovered for 30 minutes.