Indian-Spiced Halibut with Yogurt
If you cannot find fenugreek seed, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices. Per serving: 234 calories, 6 g fat, 44 mg cholesterol, 16 g carbs, 595 mg sodium, 27 g protein, 2 g dietary fiber
- 2 tomatoes
- 1 recipe Curry Powder 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 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon dark-brown sugar
- 1 tablespoon water
- 4 teaspoons unsalted butter
- 1 large onion, thinly sliced
- One 14 1/2-ounce can low-sodium canned vegetable stock
- 1 green chile, finely chopped
- 1 1/2 pounds halibut fillets (or other firm-fleshed white-fish fillets, such as cod), cut into 6 pieces
- 1 cup plain nonfat yogurt
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 boiling water. Cook until skin starts to peel back, about 30 seconds. Plunge into the ice bath to stop the cooking. When cool, peel off and discard skin. Cut tomatoes in half; squeeze out seeds. Chop; set aside.
In a food processor, combine curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree until a smooth paste forms; set aside.
Heat butter in a large saucepan over medium heat. Stir in curry paste; cook until fragrant, about 1 minute. Add onion and half the stock; cook until onion starts to soften, about 3 minutes. Add chile and remaining stock. Bring to boil. Reduce to a gentle simmer, add fish and tomatoes, and cook until fish is opaque in the center, 6 to 8 minutes. Remove from heat; stir in yogurt just before serving.