Indian-Spiced Halibut with Yogurt

• 2 tomatoes
• Curry Powder (recipe follows)
• 1 teaspoon whole fenugreek seed
• 2 teaspoons coarse salt
• 2 teaspoons ground mustard
• 1/4 teaspoon ground cardamom
• Pinch of ground cloves
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon dark-brown sugar
• 1 tablespoon water
• 4 teaspoons unsalted butter
• 1 large onion, thinly sliced
• 1 14 1/2-ounce can low-sodium 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
• 2 teaspoons coriander seed
• 2 teaspoons cumin seed
• 1/2 teaspoon cayenne pepper
• 3/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• (makes about 2 tablespoons)

1. Bring a saucepan of water to a boil.
2. Fill a bowl with ice and water.
3. Cut an X in bottom of each tomato; plunge into the boiling water.
4. Cook until the skin starts to peel back, about 30 seconds.
5. Plunge into the ice bath to stop the cooking.
6. When cool, peel off and discard the skins.
7. Cut the tomatoes in half; squeeze out the seeds.
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.
15. Add the chile and remaining stock.
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.
26. (Per serving)
27. Calories: 234
28. Fat: 6g
29. Cholesterol: 44mg
30. Carbohydrate: 16g
31. Sodium: 595mg
32. Protein: 27g
33. Fiber: 2g

tomatoes, curry, coarse salt, ground mustard, ground cardamom, ground cloves, garlic, ginger, darkbrown sugar, water, unsalted butter, onion, vegetable stock, green chile, whitefish, nonfat yogurt, coriander seed, cumin, cayenne pepper, ground turmeric, ground cinnamon

Taken from www.epicurious.com/recipes/food/views/indian-spiced-halibut-with-yogurt-392606 (may not work)