If you cannot find fenugreek seed, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices.
Recipe information
Yield
serves 6
Ingredients
Curry Powder
Preparation
Step 1
Bring a saucepan of water to a boil. Fill a bowl with ice and water. Cut an X in bottom of each tomato; plunge into the boiling water. Cook until the skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard the skins. Cut the tomatoes in half; squeeze out the seeds. Chop; set aside.
Step 2
In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves. Add the garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
Step 3
Heat the butter in a large saucepan over medium heat. Stir in the curry paste; cook until fragrant, about 1 minute. Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes. Add the chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in the yogurt just before serving.
Curry Powder
Step 4
Heat a skillet over medium-high heat. Add the coriander and cumin. Toast the seeds, tossing constantly, until fragrant. Transfer to a spice grinder. Add the cayenne, turmeric, and cinnamon. Pulse to combine. Use immediately.
FIT TO EAT RECIPE
Step 5
(Per serving)
Step 6
Calories: 234
Step 7
Fat: 6g
Step 8
Cholesterol: 44mg
Step 9
Carbohydrate: 16g
Step 10
Sodium: 595mg
Step 11
Protein: 27g
Step 12
Fiber: 2g
