Kashmiri Spiced Halibut with Fragrant Rice

Ingredients

In this adaptation, we have replaced the traditional Scottish ingredients with Kashmiri spices and flavors. The original dish, Halibut Caddy Ganty, is typically prepared with Scottish herbs and spices, whereas our Kashmiri version incorporates turmeric, ginger, fennel, saffron, cardamom, and cinnamon to infuse the dish with the distinct flavors of Kashmir. We alse have the original recipe for Halibut Caddy Ganty, so you can check it out.

• 4 halibut fillets (approximately 150g each) (4 halibut fillets (approximately 5.3 oz each)) 4 halibut fillets (approximately 150g each) (4 halibut fillets (approximately 5.3 oz each))
• 1 teaspoon ground turmeric (1 teaspoon ground turmeric) 1 teaspoon ground turmeric (1 teaspoon ground turmeric)
• 1 teaspoon ground ginger (1 teaspoon ground ginger) 1 teaspoon ground ginger (1 teaspoon ground ginger)
• 1 teaspoon ground fennel seeds (1 teaspoon ground fennel seeds) 1 teaspoon ground fennel seeds (1 teaspoon ground fennel seeds)
• 1 teaspoon Kashmiri chili powder (1 teaspoon Kashmiri chili powder) 1 teaspoon Kashmiri chili powder (1 teaspoon Kashmiri chili powder)
• Salt, to taste (Salt, to taste) Salt, to taste (Salt, to taste)
• 2 cups basmati rice (400g basmati rice) 2 cups basmati rice (400g basmati rice)
• 4 cups water (950ml water) 4 cups water (950ml water)
• 1/4 teaspoon saffron strands (1/4 teaspoon saffron strands) 1/4 teaspoon saffron strands (1/4 teaspoon saffron strands)
• 4 green cardamom pods (4 green cardamom pods) 4 green cardamom pods (4 green cardamom pods)
• 2 cinnamon sticks (2 cinnamon sticks) 2 cinnamon sticks (2 cinnamon sticks)
• Fresh cilantro, for garnish (Fresh cilantro, for garnish) Fresh cilantro, for garnish (Fresh cilantro, for garnish)
• Lemon wedges, for serving (Lemon wedges, for serving) Lemon wedges, for serving (Lemon wedges, for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 60g, 0g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground turmeric, ground ginger, ground fennel seeds, Kashmiri chili powder, and salt.
2. 2.
   Rub the spice mixture onto both sides of the halibut fillets and let them marinate for 30 minutes.
3. 3.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
4. 4.
   In a large pot, bring the water to a boil. Add the saffron strands, green cardamom pods, cinnamon sticks, and a pinch of salt.
5. 5.
   Add the drained basmati rice to the pot and stir gently. Reduce the heat to low, cover, and let the rice cook for 15-20 minutes, or until tender and fluffy.
6. 6.
   While the rice is cooking, preheat the grill or a grill pan over medium-high heat.
7. 7.
   Grill the marinated halibut fillets for 3-4 minutes on each side, or until cooked through and lightly charred.
8. 8.
   Serve the grilled halibut fillets over a bed of fragrant rice. Garnish with fresh cilantro and serve with lemon wedges on the side.

Treat your ingredients with care...

• Halibut — Make sure to choose fresh halibut fillets with a firm texture and no fishy odor.
• Saffron — To enhance the flavor and color, soak the saffron strands in a tablespoon of warm water for a few minutes before adding them to the rice.

Tips & Tricks

• If you can't find halibut, you can substitute it with other firm white fish such as cod or haddock.
• For a spicier version, increase the amount of Kashmiri chili powder according to your preference.
• Serve the dish with a side of Kashmiri chutney or raita for added flavor.
• To make the dish more indulgent, you can add a dollop of ghee (clarified butter) to the cooked rice before serving.
• Experiment with different garnishes such as toasted almonds or fried onions for added texture and flavor.

Serving advice

Serve the Kashmiri Spiced Halibut with Fragrant Rice hot, with lemon wedges on the side for a tangy burst of flavor. Accompany it with a fresh green salad or steamed vegetables to complete the meal.

Presentation advice

Arrange the grilled halibut fillets on a bed of fragrant rice, allowing the vibrant colors to shine through. Garnish with fresh cilantro leaves for a pop of green and serve on a beautiful platter to showcase the fusion of Scottish and Kashmiri cuisines.