Preheat broiler. Combine the cumin, ginger, mint, two teaspoons curry powder, cayenne, one teaspoon lemon juice from two wedges, olive oil and yogurt in a medium mixing bowl. Remove cup.

Brush the reserved cup of yogurt mixture on both sides of the halibut and let stand for 15 minutes or up to three hours in the refrigerator. Meanwhile, add the cucumber and shallot to the remaining yogurt mixture. Refrigerate until ready to serve.

In a small bowl or ramekin, combine salt, pepper, turmeric and remaining teaspoon of curry powder. Spray broiler pan with cooking spray. Gently wipe off excess yogurt from fish and season both sides with spice mixture. Place fish on pan and broil for five to seven minutes without turning, until white throughout. Serve with cucumber yogurt sauce.