Ingredients

• 100ml/3½fl oz natural yoghurt
• 1 lime
• juice only
• 2 garlic cloves
• crushed
• thumb-sized piece fresh ginger
• peeled
• finely chopped
• 1 tbsp ground coriander seeds
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tbsp paprika
• pinch salt
• 4 x 150g/5oz halibut steaks
• cut into chunks
• 50ml/2oz butter
• melted
• 1 lemon
• juice only
• 1 onion
• chopped
• 5 garlic cloves
• 3-5 red chillies
• seeds removed
• 3 tbsp peanut oil
• 1 bunch fresh coriander leaves
• chopped
• thumb-sized piece fresh ginger
• chopped
• 5 plum tomatoes
• chopped
• 1 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp paprika
• 2 tsp ground fenugreek
• 1 tsp garam masala
• salt
• 50ml/2fl oz natural yoghurt
• 150ml/5fl oz milk
• fresh coriander leaves
• to garnish
• basmati rice
• cooked
• naan bread

Directions

• Combine all the marinade ingredients in a bowl. Add the halibut pieces and turn to coat completely. Thread onto wooden skewers
• place onto a baking tray
• cover and chill in the fridge for at least two hours.
• Preheat the grill to its highest setting.
• Place the halibut skewers under the grill and cook
• basting every two minutes with the butter and lemon juice
• turning the skewers until golden on all sides and cooked through
• about ten minutes.
• Meanwhile
• for the sauce
• place the onion
• garlic and chillies into a food processor and blend until smooth.
• Heat the peanut oil in a pan over low heat. Add the onion mixture and fry for 6-7 minutes
• or until golden brown.
• Place the coriander leaves
• ginger and tomatoes into a food processor and blend until smooth.
• Add the tomato mixture into the pan and cook for 15-20 minutes
• until most of the liquid has evaporated.
• Add the ground coriander
• cumin
• paprika
• fenugreek and garam masala and season
• to taste
• with salt. Stir and cook for 1-2 minutes
• then gradually stir in the yoghurt.
• Add the milk and increase the heat to bring the mixture to the boil. Reduce the heat and simmer for five minutes.
• To serve
• place two halibut skewers onto a plate
• spoon over some sauce and garnish with the coriander leaves. Serve with basmati rice and naan.