Instructions: Blend the yoghurt flour water salt and sugar to a smooth mixture and cook on a low heat to prevent the yoghurt from curdling stirring until the curry is creamy and done.

The test is tn the aroma which should be fragrant and not raw.

Heat the oil in a small pan and add the mustard seeds.

When they crackle add all the other ingredients.

Stir for a minute and pour the oil and the spices over the yoghurt curry.

Do not boil the curry but serve hot.

Served with rice and a savoury pickle.

The addition of fenugreek adds a sweetness of aroma to this yoghurt curry. It is supposed to be sweet so dont be surprised at the amount of sugar in the recipe.

Serves 4

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