Fenugreek leaves are savory and herbaceous with a bitter tinge. Fenugreek humbly and quietly flavors many popular Indian dishes like this Bengali-style fish curry. Spices like turmeric and cumin pair well with fenugreek leaves.
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients
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2 Large Fresh Tomatoes, chopped
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1 Tablespoon Ground Turmeric
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2 Teaspoons Ground Cumin
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1/2 Teaspoon Kosher Sea Salt Flakes
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2 Cups Vegetable Stock
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1 Tablespoon Vegetable Oil
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1/2 Teaspoon Brown Mustard Seed
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1/2 Teaspoon Nigella/Black Caraway (Kalonji)
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1/2 Teaspoon Cumin Seed
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1/2 Teaspoon Fenugreek Leaves
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2 Pounds Cod Fillets, cut into thick strips
Directions
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Place tomatoes, turmeric, cumin, salt and stock in large stock pot and bring to a boil over medium heat.
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Meanwhile, heat vegetable oil over medium heat. When warm, add mustard, nigella and cumin and toast until fragrant, about 30 seconds. Add fenugreek and continue cooking, stirring constantly, for 30 seconds more. Add spices to stockpot, stir and simmer 10 minutes to allow flavors to meld.
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Add cod to pot and simmer in sauce until cooked through and no longer translucent, about 5 minutes. Serve hot.