Here is another recipe using fresh methi (fenugreek) leaves. I love cooking with fresh methi leaves, as it has lots of health benefits including lowering cholesterol, high blood pressure and diabetes.
If you can’t get fresh methi leaves, you may try with dried ones (kasoori methi), but I am yet to try with the dried methi leaves. I guess dried methi leaves would not match fresh methi leaves.
Do give this recipe a try and hope you will like it as much as I did.
- Fish fillets – 3 pieces (I used king fish)
- Onion – 1 large, chopped
- Tomato – 1 large, chopped
- Ginger – medium piece, chopped
- Fresh methi leaves – 1/2 bunch
- Green chilli – 1-2 pieces
- Cumin powder – 1/2 tsp
- Chilli powder – 1 tsp (optional)
- Coriander powder – 1 tbsp
- Lemon juice – 1 tsp
- Turmeric powder – 1/4 tsp
- Yogurt – 1/2 cup
- Salt to taste
- Wash and cut the fish fillets in half and marinate with turmeric powder, yogurt and lemon juice and keep it in the fridge for about half an hour.
- In a wok, little oil and once hot, add the chopped fenugreek leaves and cook until the leaves are wilted.
- Leave it aside to cool and process in a food blender with a 1/2 cup of water and grind to a fine paste.
- In the same wok, heat a little more oil and pan fry the fish. Keep the excess marinade aside to be used later. Cook the fish pieces for couple of minutes on both sides. Remove from the wok and keep it aside.
- Add a bit more of oil if required and fry the onions, ginger and chilli till onions turn translucent.
- Now add the tomatoes and cook till it turns pulpy.
- Add the fenugreek paste and let it cook covered for about 5 mins.
- Add the cumin powder, coriander powder, chilli powder (if you like it spicy) salt and combine well and adjust the taste accordingly.
- If the gravy is too thick, add some more water followed by the fish pieces and the balance marinade and bring it to a boil.
- Add more yogurt if you find the gravy too pungent to your liking. But don’t let it boil as the yogurt will curdle.
- Serve hot with white rice.