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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 2 tomatoes 1 recipe Quick Curry Powder 1 teaspoon whole fenugreek seeds 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

Cook’s Notes If you cannot find fenugreek seeds, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices.

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 2 tomatoes 1 recipe Quick Curry Powder 1 teaspoon whole fenugreek seeds 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

Directions

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.

Cook’s Notes If you cannot find fenugreek seeds, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices.

Cook’s Notes

If you cannot find fenugreek seeds, this curry is equally satisfying when ground fenugreek is substituted; add with the other ground spices.

Reviews

 Add Rating & Review

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All Reviews for Indian-Spiced Halibut with Yogurt

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Indian-Spiced Halibut with Yogurt

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest