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Ingredients

Serves 6

• 2 tomatoes
• 1 recipe 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

Description

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

Martha Stewart