For a simple dinner, serve this curry with either white rice or nutty red rice. I love the burst of fresh mint with the initial mouthful, and equally relish the gentle cayenne burn as it slides down smooth and easy, thanks to the tart yogurt.
Pour the yogurt into a blender jar, and then add the almonds, garlic, and ginger. Puree, scraping the inside of the jar as needed, to make a slightly gritty, tart-tasting marinade. Pour this into a medium-size bowl.
Combine the coriander, mustard, and fennel seeds in a spice grinder, and pulverize until the blend has the texture of finely ground black pepper. Stir