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Easy Indian Cookbook
by Manju Malhi
Pothal Curry (Halibut With Green Chilies And Cilantro)
Serves 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes



• 1/2 teaspoon turmeric
• 1/4 teaspoon salt
• a pinch of chili powder
• 4 boneless halibut filets (about 3¼ ounces each), skinned
• 2 tablespoons tamarind pulp
• a handful cilantro leaves
• 2-inch piece gingerroot, peeled and chopped
• 4 garlic cloves
• 2 green chilies, chopped
• 1 teaspoon ground cumin
• 2 tablespoons peanut oil


1. SPRINKLE the turmeric, salt, and chili powder over the halibut and set aside.

2. PUT the tamarind pulp in a small heatproof bowl, pour enough boiling water to cover over, and let stand 10 minutes. Use a wooden spoon to press the pulp and release the seeds and fibers, then strain through a nylon strainer into a bowl, pressing with the back of the spoon to extract as much juice as possible. Discard the pulp, stir 1/4 cup water into the tamarind juice, and set aside.

3. SET a few cilantro leaves aside. Chop the remaining ones and put them in a blender with the ginger, garlic, chilies, cumin, and 1/2 cup water. Blend until the mixture forms a coarse, watery paste.

4. HEAT the oil in a large skillet over medium heat. Add the fish and fry 3 to 4 minutes, turning once, until lightly browned on both sides; remove from the pan and set aside.

5. ADD the cilantro paste to the oil remaining in the pan and simmer about 3 minutes, stirring occasionally, until droplets of oil appear on the surface. Return the fish to the pan and simmer 1 minute.

6. POUR the tamarind juice into the pan. Simmer 1 minute longer, then serve with the remaining cilantro leaves.

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