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

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

Get instant online access via ckbk

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Get instant online access via ckbk

Part of