For marinade: 1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1 green chili, seeded and minced 1 teaspoon ground corriander 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon chili powder 1 teaspoon salt 1 Tablespoon water 1 bay leaf
2 lbs halibut or other firm white fish, cut into 1" pieces 1/4 cup vegetable oil or Ghee* 2 onions, chopped 1-1/2 teaspoons salt 2/3 cup water 1/4 cup chopped cilantro
Add all the marinade ingredients to a small bowl except the water and bay leaf. Stir in water to make a paste. Add fish to a shallow bowl and toss with marinade. Add bay leaf and let marinade for up to 4 hours. To cook: Melt the oil or ghee in a large skillet or wok over medium-high heat. When hot, add onions and sprinkle with salt and saute until the onions are soft and golden. Add the fish and stir in the water. Bring to a boil then reduce the heat to a simmer and cook for 5 minutes. Adjust seasonings and sprinkle with fresh cilantro to serve.
Serve with steamed rice. *Ghee is the Indian version of clarified butter.