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1
Bring a saucepan of water to a boil.
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2
Fill a bowl with ice and water.
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3
Cut an X in bottom of each tomato; plunge into the boiling water.
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4
Cook until the skin starts to peel back, about 30 seconds.
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5
Plunge into the ice bath to stop the cooking.
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6
When cool, peel off and discard the skins.
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7
Cut the tomatoes in half; squeeze out the seeds.
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8
Chop; set aside.
-
9
In a food processor, pulse to combine the curry powder, fenugreek, salt, mustard, cardamom, and cloves.
-
10
Add the garlic, ginger, brown sugar, and water.
-
11
Puree until a smooth paste forms; set aside.
-
12
Heat the butter in a large saucepan over medium heat.
-
13
Stir in the curry paste; cook until fragrant, about 1 minute.
-
14
Add the onion and half the stock; cook until the onion starts to soften, about 3 minutes.
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15
Add the chile and remaining stock.
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16
Bring to boil.
-
17
Reduce to a gentle simmer, add the fish and tomatoes, and cook until the fish is opaque in the center, 6 to 8 minutes.
-
18
Remove from heat; stir in the yogurt just before serving.
-
19
Heat a skillet over medium-high heat.
-
20
Add the coriander and cumin.
-
21
Toast the seeds, tossing constantly, until fragrant.
-
22
Transfer to a spice grinder.
-
23
Add the cayenne, turmeric, and cinnamon.
-
24
Pulse to combine.
-
25
Use immediately.
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26
(Per serving)
-
27
Calories: 234
-
28
Fat: 6g
-
29
Cholesterol: 44mg
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30
Carbohydrate: 16g
-
31
Sodium: 595mg
-
32
Protein: 27g
-
33
Fiber: 2g
