Indian-Spiced Halibut With Yogurt

recipe image



Instructions Checklist
  • Elevate a saucepan of water to a boil. Beget a bowl with ice and water. Reduce an X in bottom of every tomato; plunge into boiling water. Cook till skin begins to peel attend, about 30 seconds. Fall into the ice bathtub to end the cooking. When frosty, peel off and discard skin. Reduce tomatoes in half of; squeeze out seeds. Carve; trouble apart.


  • In a meals processor, mix curry powder, fenugreek, salt, mustard, cardamom, and cloves. Pulse to combine. Add garlic, ginger, brown sugar, and water. Puree till a level-headed paste kinds; trouble apart.

  • Warmth butter in a large saucepan over medium heat. Walk in curry paste; cook till fragrant, about 1 minute. Add onion and half of the stock; cook till onion begins to melt, about 3 minutes. Add chile and final stock. Elevate to boil. Reduce to a delicate simmer, add fish and tomatoes, and cook till fish is opaque within the guts, 6 to eight minutes. Establish from heat; hotfoot in yogurt lawful earlier than serving.

Cook’s Notes

Whenever you might perchance no longer safe fenugreek seeds, this curry is equally ultimate when ground fenugreek is substituted; add with the opposite ground spices.

Be taught Extra

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button