Machli aur Tamatar (Curried Halibut with Tomatoes)

Ingredients:

4 halibut steaks (about 250g each), each cut 3cm thick
2 tbsp fresh lemon juice
1 1/2 tsp salt
1/2 tsp freshly-ground black pepper
60ml vegetable oil
50g onions, finely chopped
1/4 tsp chilli powder
1/4 tsp ground turmeric
2 tsp ground coriander
3 medium tomatoes, coarsely chopped
4 tbsp fresh coriander, finely chopped
1/4 tsp garam masala

Method:

Halve the halibut steaks lengthways then wash under cold, running, water before patting dry with paper towels. Sprinkle the fish on both sides with lemon juice then season with 1 tsp salt and the black pepper before setting aside to marinate at room temperature for 15 minutes.

Heat 3 tbsp of the oil in a heavy 30cm pan over medium heat until a light haze forms on the surface of the oil. Add the onions and fry, stirring constantly, for about 8 minutes, or until soft and golden brown. Stir in the remaining 1/2 tsp salt along with the chilli powder, turmeric and ground coriander. Fry for 30 seconds then add the tomatoes and half he fresh coriander.

Transfer the contents of the pan to a bowl then add the remaining 1 tbsp oil to the pan, ensuring that it's spread evenly over the base of the pan. Add the fish to the base of the pan then pour the spiced tomato mixture over the top, ensuring that the top of each piece of fish is covered. Sprinkle the garam masala over the top and cook over low heat for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.

Use a spatula to transfer the fish to a heated plate, pour the sauce over the top then garnish with the remaining coriander leaves. Serve immediately.