Orange Curry of Halibut

A mild but flavorful Indian-style curry of halibut.

Ingredients

• 1 lb / 450 g halibut, cut into large cubes
• 1 medium onion, chopped
• 6 cloves garlic
• 2 tomatoes, chopped
• 2 tsp vegetable oil
• 2 anchovies
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp dried and ground ginger
• ¼ tsp ground turmeric
• ¼ tsp cayenne pepper
• ½ tsp salt
• ½ cup / 120 ml dry white wine
• ¾ cup / 180 ml kefir or yogurt
• salt and freshly ground pepper, to taste
• cilantro and cayenne pepper for garnish

Preparation

1. Heat oil in a heavy sauté pan. Add onion. Cook until it starts to brown. Add whole garlic cloves, then cook until the onion is nicely browned (coffee-color is about right).
2. Add all spices, except cayenne pepper. Cook for a few minutes until fragrant.
3. Add tomatoes and cook for 5 more minutes.
4. Add anchovies, cayenne and wine.
5. Reduce heat, cover and simmer for at least 45 minutes, adding water in small amounts if necessary. This step can be done in a pressure cooker: Cook for about 15 minutes at high pressure.
6. Transfer to a blender, add yogurt or kefir and blend until smooth.
7. Return to the pan, add the halibut cubes and cook over low heat for a few minutes until the halibut is done.
8. Season with salt and pepper.
9. Serve with basmati rice, garnished with cilantro and cayenne pepper.

Yields 2-3 servings