Place the yogurt into a strainer that has been lined with cheesecloth. Put over a bowl and let drain in the refrigerator overnight.

The next day, stir together the drained yogurt, turmeric, cumin, salt, ginger root, chili, garlic, mint, cilantro and lime juice. Let the flavors blend for about 30 minutes at room temperature. (If making ahead, store in refrigerator.) With aluminum foil, line a baking dish in which the halibut will fit. Put the fish into the dish. Spread 1/3 cup of the yogurt sauce on top. Bake in a preheated, 450 degree (F) oven 12 minutes per inch of thickness, measuring at the thickest point, or until the fish tests done.

Serve with the remaining yogurt sauce to the side.

From an article by Judith Blake, Seattle Times, in the Buffalo News,