2 tbls coconut oil 1 cup heavy cream
1 onion, minced 1 tbls garam masala
2 tbls finely chopped fresh ginger Salt
4 garlic cloves, minced 1 lb. halibut fillets, cut into 4-inch pieces
1 tsp cayenne pepper Small red potatoes, quartered
1 tsp turmeric A pinch of saffron threads, crumbled
1 tsp ground coriander Peas
1 cup plain whole-milk yogurt Basmati rice
In large wok, heat the oil. Add the onion, ginger and garlic and cook over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Add the cayenne, turmeric and coriander and cook for 1 minute, stirring. Whisk in the yogurt, then add the cream, garam masala and saffron and bring to a boil. Reduce the heat and simmer the sauce until slightly thickened, about 10 minutes. Season with salt.
Add the halibut to the sauce and turn to coat. Cook over moderate heat, turning once, until the fish is cooked through, about 10 minutes.
Pot boil quartered potatoes. Add rice, potatoes, and frozen peas to the wok, turning over gently. Cover for 5 minutes. Serve with a large salad and fruit.