Take halibut fillet and remove the skin. Cut nice big slabs. Place fish into the fridge to firm up for 15 minutes.
Next, to the tandoori paste. Roast cumin and coriander seeds with salt.
Peel 30 g of ginger and grate into the pestle and mortar. Add three chopped cloves of garlic and toasted seeds. Add chili, turmeric, paprika and haram masala. Add a tablespoon of tomato puree and 2 tablespoons of ground nut oil. Mix.
Take 2 tablespoons of yoghurt and 2 tablespoons of spicy paste. Squeeze 1 lemon and add 1 tablespoon of sugar. Mix.
Cover halibut with the marinade.
Get the pan nice and hot. Pout some ground nut oil.
Cook the fish for 2,5-3 minutes on each side.
Now, to cucumber salad. Peel the cucumber and slice it really thin. Place sliced cucumbers into the bowl and season with salt and pepper.
Chop 30 g of mint and add to cucumber. Add 1 tablespoon of yoghurt and some lemon juice. Serve the cucumber salad with halibut fillet on top. Cook this recipe with a photo!