Cooking the spice paste briefly before adding liquid deepens the flavor of the sauce. Serve this dish over basmati rice.
1 tablespoon chopped peeled fresh ginger
1 tablespoon water
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons canola oil
1/4 cup finely chopped onion
1 (14-ounce) can fat-free, less-sodium chicken broth
3/4 cup light coconut milk
3 tablespoons fresh lemon juice
4 (6-ounce) halibut fillets
1/2 teaspoon salt
4 teaspoons chopped fresh parsley (optional)
How to Make It
Combine first 7 ingredients in a small bowl. Add 1/4 teaspoon of black pepper, stirring until well blended.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 3 minutes, stirring occasionally. Add ginger mixture; cook 1 minute, stirring frequently. Add broth; bring to a boil. Reduce heat, and simmer 5 minutes. Add coconut milk and juice; simmer 2 minutes.
Sprinkle fish with remaining 1/4 teaspoon black pepper and salt. Add fish to pan; cook 8 minutes or until fish flakes easily when tested with a fork or until the desired degree of doneness. Garnish with the chopped fresh parsley, if desired.
Tabla Restaurant and Bread Bar, New York, New York