Grilled Asparagus and Corn in Fenugreek Curry

Page 129

Cuisine: Indian | Course Type: Sides

(1 review)

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Recipe Reviews

See my review of Vij's Family Chicken Curry for the meal's full menu.

After trying to grind the fenugreek seeds by hand in my mortar and pestle, I decided to just work with them as they were (70% ground). I recommend using a proper spice mill - these seeds are HARD.

I was surprised by how soupy this curry turned out to be, more saucy in fact, and was concerned that the whole thing would be a flop, but in the end, it was wonderful.

The thin tomato curry has a surprising kick of heat which balances nicely with the corn and asparagus' roasty sweetness. Note that even though I got the vegetable quantities right, I ended up with a lot of extra "sauce" leftover.

Would definitely make this again!

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