Fish in Red Chili Chutney

Impressions of curries and braising come to mind when we think of Indian cuisine. But remember, India is a large country surrounded by water on three sides; that means lots of fish, which is best served steamed, fried or grilled. The marinade is simple, too, and you’ll love how well these flavours complement the sweet, firm halibut. And there are only three ingredients in the chutney, but they create a contrasting flavour profile.

Serves 4

Ingredients

• 1 teaspoon (5 mL) ground turmeric
• 1/2 teaspoon (2.5 mL) granulated sugar
• 4 cloves garlic, crushed
• 1 tablespoon (15 mL) fresh lime juice
• 1 1/2 pounds skinless fillets of firm white fish (such as halibut), divided into 4 equal portions
• 5 dried red chilies
• 1/3 cup dried unsweetened coconut flakes
• 1 teaspoon (5 mL) vinegar
• 1 tablespoon (15 mL) vegetable oil
• 1/2 cup (125 mL) water

Directions

1. Make a marinade by mixing together the turmeric, sugar, garlic, and lime juice in a bowl. Season with a pinch of salt and freshly ground pepper.
2. Place the fish in a large shallow dish, and coat with the marinade, rubbing it into the fish. Keep covered in the fridge, and marinate for no more than half an hour.
3. Place the chilies, coconut, vinegar, and a generous splash of water into a coffee grinder set aside for spices, mini food chopper, or the mini-bowl attachment of a food processor, and process to make a paste. If the mixture is too thick, add another splash of water. (You could also use a spice grinder to grind the chilies and coconut before mixing them with the vinegar and water in a small bowl.)
4. Heat the oil in a cast iron skillet over high heat. Add the chili and coconut paste, and stir-fry for 30 to 60 seconds (do not brown). Reduce the heat to medium, and 1/2 cup (125 mL) water to make it saucy. Once it simmers, add the fish.
5. Let simmer until the fish is cooked, 6 to 8 minutes depending on the thickness of the fish, turning them over once during the cooking time. Pry back some of the fish in the centre of a fillet; it should just be losing its translucent colour, and be almost fully opaque yet still really glossy.
6. Transfer to serving plates, and serve with rice.