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- Cooking Time: 30 minutes
- Servings: 4
- Preparation Time: 20 minutes
Backstory
Ingredients
- 1/4 cup garbanzo flour
- 2 minced garlic cloves, divided
- 1/4 t turmeric
- 1/4 t smoked paprika
- 1/4 t cardamon
- a pinch salt
- 1-1/2 lbs cubed halibut
- 1 pinch saffron
- 1 cup plain yogurt
- 3 T cashew butter
- 2 T hot water
- 1 T grated ginger
- 1/4 cup chopped sweet onion
- 1/4 t garam massala
- 1/4 cup cilantro
- 1-1/2 cup diced fire roasted tomatoes
- salt
Directions
- Combine garbanzo flour, 1 minced garlic clove, turmeric, paprika, cardamon and salt; dredge halibut in mixture. Cover and chill until ready to cook.
- Soak the saffron in the hot water until softened. Puree mixture with the yogurt, cashew butter, grated ginger, onion, garam massala, cilantro and remaining garlic clove. Simmer until thickened, 5 - 8 minutes. Stir in tomatoes; season with salt and pour over fish. Bake, uncovered, 30 minutes.
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