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Last week, I bought a piece of salmon and a piece of halibut to try with Indian spicing. I thought the salmon would stand up better to the seasonings, but was surprised to find that the salmon's flavour became muted while the halibut came through like a trooper. This was the inspiration for this week's menu.

We love Indian food in our family, but authentic Indian cooking can take many hours of labour. I was looking for an easier method that had more depth of flavour and zing but still used the spice pastes sold at the supermarket.

My solution was to include other flavourings with the Indian pastes to elevate the taste. Ginger, garlic and garam masala, a subtle combination of spices without too much heat, worked the best. If you buy some naan to serve alongside the meal and serve an Indian rice pudding as dessert, you can have a marvellous meal or dinner-party menu.

Indian pastes come in different strengths, usually mild, medium and hot. Choose the one that works best for you.

SPICED HALIBUT

Halibut absorbs strong spicing well to remain moist and mouth-watering. There is no sauce with this. Serve a chutney on the side.

Ingredients

2 tablespoons vegetable oil

2 tablespoons medium Indian curry paste

1 teaspoon grated ginger

4 6-ounce (175 grams) pieces halibut

Salt to taste

Method

Stir together oil, curry paste and ginger in a bowl. Place halibut in a metal baking dish and brush the curry paste mixture over the fish. Let sit for 30 minutes.

Preheat oven to 450 F.

Season halibut with salt and roast for 10 to 15 minutes or until juices are clear. Serves 4.

SPINACH KING MUSHROOM SAUTÉ

This mild and tasty curry using thick, juicy king mushrooms makes a good vegetarian main course, too.

Ingredients

2 tablespoons vegetable oil

1 tablespoon grated ginger root

2 teaspoons chopped garlic

2 teaspoons medium curry paste

8 ounces (250 grams) king oyster mushrooms, thinly sliced.

1 teaspoon garam masala

1 cup chopped canned tomatoes

8 ounces (250 grams) baby spinach

2 teaspoons lemon juice

Salt and freshly ground pepper

2 tablespoons chopped coriander or mint

Method

Heat oil in a large skillet over medium heat. Add ginger root, garlic and curry paste and sauté for 1 minute. Add mushrooms and sauté until limp (about 2 minutes). Add garam masala and tomatoes and cook for 3 minutes or until flavours are combined. Add spinach in batches and cook for 2 minutes or until just wilted. Season with lemon juice, salt and pepper and sprinkle with coriander or mint. Serves 4.

MINT AND CAULIFLOWER RICE PILAF

The minty flavour complements the spicing of the halibut. I used the last mint in my garden to make this dish. You can also substitute potatoes for cauliflower if you wish.

Ingredients

1 cup coconut milk

1/2 cup chopped mint

2 tablespoons vegetable oil

2 cups small cauliflower florets

2 cups basmati rice, rinsed

11/2 cups water

1/2 teaspoon whole cloves

1 1-inch piece cinnamon stick

2 teaspoons chopped seeded green chili peppers

Salt to taste

Method

Combine coconut milk and mint in a blender or mini-chop and process until mint is very finely chopped. Set aside.

Heat oil in a pot over medium heat. Add cauliflower and cook, stirring occasionally, for 3 minutes or until lightly golden. Add rice and stir until well coated with oil. Add reserved coconut milk, water, cloves, cinnamon stick, chili and salt and bring to a boil.

Cover pot and turn heat to low. Steam rice for 15 minutes or until rice is cooked and liquid has been absorbed. Remove from heat and let stand at least 5 minutes to steam before serving. Remove whole spices if desired. Serves 4 to 6.

TOMATO AND CUCUMBER SALAD

I like to serve this salad with Indian food. It is simple but adds fresh flavours to the whole meal.

Ingredients

2 cups tomatoes cut in chunks

2 cups cucumbers cut in chunks

1 cup sweet onion cut in chunks

1 small chili pepper, seeded and thinly sliced

2 tablespoons lime juice

Salt to taste

Method

Combine tomatoes, cucumbers, onion and chili pepper in a bowl. Add lime juice and toss to coat. Season with salt to taste. Serves 4.

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