WGN Midday News Segments / Lunchbreak

Lunchbreak: Tandoori halibut from Kama Indian Bistro

Kama Indian Bistro
9 S. LaGrange Road
LaGrange
(708) 352-3300
www.facebook.com/KamaIndianBistro

Tandoori Halibut
Marinade – 1 halibut fillet

salt
1/2 tsp garam masala (proprietary spice blend, off the shelf can also be used)
1/2 Tbs garlic
1/2 tsp red chili
1/4 tsp turmeric
1/2 Tbs fresh minced ginger
homemade yogurt and fresh orange juice mix, 2 Tbs each

Ideal marinating time is 24 hours

Grill this in charcoal tandoor for 5 to 7 minutes, or you can pan fry (replace yogurt orange juice with a coating of flour for browning) .
Tip:  Most people can pan fry it, we do it in the charcoal tandoor at Kama Bistro.

Orange Ginger Peach Sauce

1/4 tsp cumin seeds
1/4 ts caraway seeds
2 Tbs finely diced onions
5-6 oz freshly squeezed orange juice
corn starch to thicken
1 Tbs fine diced tomatoes
1-2 diced peaches
1 tsp grand mariner
1/2 tsp salt
1/4 tsp garam masala
1/4 tsp fenugreek
1 tsp ginger
cilantro
baby spinach
butter
garlic

Directions:
Sautee cumin and caraway seeds. Lightly sautee fine diced onions. Add orange juice. Add corn starch to thicken. Add diced tomatoes, diced peaches, grand mariner, salt, garam masala, fenugreek, ginger, cilantro. Reserve sauce. Sautee baby spinach in butter and garlic. Place halibut on bed of spinach, pour sauce on top.

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