Fennel-yogurt Curry



1 T fennel seeds

1/2 t cinnamon

1/2 t ginger

1/2 t turmeric

1/8 t cloves

1/2 t green cardamom pods

1 onion chopped

1 head garlic chopped

1 C chopped tomatoes

1 C full-fat yogurt

2 lb tofu bite size cubes OR 1.5 lbs chicken cubes

Heat 2-3 T of coconut oil under hight heat until. Reduce to medium-high and throw in the fennel seeds and cardamom pods. Stir for a bout a minute or two until nice and fragrant. Add onions and garlic and cook, stirring regularly, for about 20 minutes until nice and softened. Add the powdered spices, stir for about 1 minute and add the tomatoes. Let it all stew on med-high heat for about 5 minutes until nice and thick. Take this plus the 1 C yogurt and throw into a food processor/vitamix/blender and process well (you want the cardamom pods to get nicely dissolved or they are tough to bit through).

Now heat another 1T of coconut oil and add the tofu or chicken. For  tofu, cook  10-20 minutes, really depending on how crispy you want it. For chicken, stir fry for 3-5 minutes.  Throw the above sauce into the pan and simmer on medium heat until everything is warmed through.

You can add potatoes or other veggies to the curry too.
Joined Feb 26, 2007
Hello Deepak and thanks for posting your recipe,

I understand, I think, that it is mean to be a flavourful curry, not a hot (as in chilli hot) curry?

Many people are under the misconception that curries must be hot.  It's not necessarily the case.  There are so many versions of curry that abound that it impossible to really put it all under one heading.

The recipe certainly has lots of flavours.  I think it would suit someone who doesn't want that chilli heat, but loves all the other flavours. Lots of variance for tolerance of spice heat out there.  I reckon it could go well with seafood as well as tofu or chicken.

Couple of questions though:

- which of the spices are the ground ones?

- is it good  and tasty to re-heat the left-overs the next day?
Top Bottom