Lunchbreak: Tandoori halibut from Kama Indian Bistro

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Kama Indian Bistro
9 S. LaGrange Road
(708) 352-3300

Tandoori Halibut
Marinade – 1 halibut fillet

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
baby spinach

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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.