Halibut with Cauliflower

Name: Halibut with Cauliflower (Macchi aur phool gobi)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 3 tablespoons water, plus 425 ml/15 fl oz water; 2.5 cm/1 inch thick halibut steak, weighing about 900 g/2 lb, or 2 smaller steaks of equal thickness will do; 6 tablespoons natural yogurt; 350 g/12 oz cauliflower florets, each about 5 cm/2 inches long and 2.5 cm/1 inch across at the top; freshly ground black pepper; 7 tablespoons vegetable oil; ½ teaspoon ground turmeric; 1½ teaspoons ground cumin seeds; 1½ teaspoons ground coriander seeds; 110 g/4 oz onions, peeled and coarsely chopped; 1½ teaspoons salt; about ½ teaspoon cayenne pepper; 1–2 fresh, hot green chillies, roughly cut into 3–4 pieces each; 2 x 2.5 cm/1 inch cubes of fresh ginger, peeled and coarsely chopped

Macchi aur phool gobi

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

All you need to serve with this dish is some rice and a relish.

Ingredients

2.5 cm/1 inch thick halibut steak, weighing about 900 g/2

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Have the fishmonger cut the halibut steak into pieces about 5 x 4 x 2.5cm/2 x 1½ x 1 inch. Alternatively, you may do this yourself at home with a heavy cleaver that can hack through the bone. Leave the skin on.
Put the fish in a bowl. Sprinkle with ½ teaspoon of the cumin, ½ teaspoon of the coriander, ¼ teaspoon of the turmeric, ¼ teaspoon of the cayenne and ½