Easy Exotic-Indian meal

From Easy Exotic: A Model’s Low-Fat Recipes from Around the World by Padma Lakshmi 641. 5638 LAK

Halibut with Cabbage  (Serves 4)  Prep Time: 20 minutes.  Cook Time:  16-20 minutes.

2 tablespoons vegetable oil

1 1/2 teaspoons black mustard seeds

1 teaspoon cumin seeds

6 dried red chilies, or to taste

1 onion, sliced

1 tablespoon minced gingerroot

4 cups chopped green cabbage

1 zucchini, cut into 1/4 inch thick slices

Salt to taste

1 pound halibut, cut into 1 1/2 inch pieces

One 14 ounce can “light” unsweetened coconut milk

1/2 cup minced fresh cilantro

Lemon juice to taste.

1. In a casserole set over moderate heat, warm the oil until hot, add the mustard seeds, cumin seeds, and chilies, and cook, stirring, 1 minute, or until seeds begin to pop.  Add the onion and cook, stirring, 5 minutes.  Add the gingerroot, cabbage, zucchini, and salt to taste, and cook stirring occasionally, for 5 minutes.
2. Add the halibut, season with salt and cook, gently stirring, 1 to 2 minutes, or until fish is lightly colored.  Add the coconut milk, bring to a simmer and cook, covered, stirring occasionally, for 3 to 4 minutes more, or until fish is just cooked.  Add the cilantro and season with the lemon juice to taste.