Indian spiced halibut with yogurt
Instructions:
If you cannot find fenugreek seed, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices. 2 tomatoes Curry Powder
1 teaspoon whole fenugreek seed 2 teaspoons coarse salt 2 teaspoons ground mustard 1 / 4 teaspoon ground cardamom Pinch of ground cloves 4 garlic cloves, minced 1 tablespoon freshly grated ginger 1 tablespoon dark-brown sugar 1 tablespoon water 4 teaspoons unsalted butter 1 large onion, thinly sliced 1 14 1 / 2 -ounce can low-sodium vegetable stock 1 green chile, finely chopped 1 1 / 2 pounds halibut fillets (or other firmfleshed white-fish fillets, such as cod), cut into 6 pieces 1 cup plain nonfat yogurt
SER V E S 6
- 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.
- 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.
- 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.