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Author Notes: This recipe is an essential and traditional staple in our house, I make this several times a year during the fall and winter months. It is essentially a great one pot stew, perfect with winter squash and cauliflower. In a bind I have been known to add chunks of potatoes to it, and sometimes a handful of green peas. All of that is up to you, but at heart is wholesome rich tasting comforting goodness that works well for a crowd. —Rinku Bhattacharya /Spice Chronicles
Serves 4 to 6
- 11/2 pound halibut fillets
- 1.5 teaspoons turmeric
- 1.5 teaspoons salt or to taste
- 3 tablespoons coconut or olive oil
- 1.5 teaspoons nigella seeds
- 1 medium red onion, finely diced
- 1 tablespoon freshly grated ginger
- 1/2 pound winter squash such as a kabocha, peeled and cubed
- 1 pound cauliflower, cut into medium sized florrettes
- 2 green serrano chillies, minced
- 1.5 cups water
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice, optional
- Place the fish in a mixing bowl, toss with half the turmeric and salt and set aside as you continue with the rest of the prep.
- Heat the oil and add in the nigella seeds and wait until the seeds begin to crackle. This will take about 30 seconds.
- Add in the remaining turmeric and quickly add in the onion with the remaining salt and saute the onion for about 5 minutes, until the onion is soft and translucent.
- Add in the squash and the cauliflower and mix well. Cover and cook on very low heat until the vegetables are almost cooked.
- Add in the tomatoes and mix well, continue cooking until the tomatoes soften.
- Add in the chilies, coconut milk and water and bring to a simmer. Add in the fish and cook for another 8 to 10 minutes until the vegetables are soft and the fish is cooked through.
- Garnish with cilantro and sprinkle with lime juice if using.
- This recipe was entered in the contest for Your Best Savory (Winter) Squash Recipe