Tuesday, October 18, 2011

Sindhi Methi Machi / Fish in Fenugreek Gravy

Fenugreek leaves as a herb are not very popular in the US, however they are used a lot in Indian cooking. The slightly bitter flavor of the leaves enhances or brings out flavors in many different curries. The leaves in the dried form are often sold as Kasuri Methi at the Indian grocers. Fenugreek or Methi as we call it in Hindi is the predominant flavor used for this fish preparation. This is also one of the very popular fish dishes from Sindh, it is very versatile and can be prepared with any kind of fish.

1 bunch Fresh Fenugreek leaves, chopped fine
1/2 bunch Cilantro, chopped fine
2 Med. Onions finely chopped
3 Tomatoes, finely diced
12 pods Garlic pounded to a paste or chopped fine
3 Catfish Fillets / Medium Promfret Sliced
Juice of one lime
1 tsp Turmeric
2 tsp Corriander Powder
1 tsp Red Chilli Powder
1 tsp All Purpose Flour
1 tsp Cumin Seeds
2 -3 Tbsp Oil
Salt to taste
1. Clean the fish, add salt, turmeric and lemon juice leave it cover with plastic wrap aside for 10-15 minutes.
2. Shallow fry the fish until done and keep aside.
3. For the gravy, heat a little oil, add cumin seeds and wait for them to splutter, add chopped onions and fry until they begin to brown.
4. Add the washed and chopped greens and cook till methi starts to brown.
5. Add garlic and all spices and cook for a minute or two. Then add all purpose flour, stir and cook for a couple of minutes, then add chopped tomatoes. Cook for about 10-12 minutes till tomatoes are cooked through.
6. Now add the fried fish and mix slowly. Add more water for the gravy as required. Let it simmer for a while and then switch off the heat.
7. Serve with Rotis or Rice :)

1 comment:

  1. I tried posting comment from my Vancouver home computer. I don't know what happened to the comments. Anyway, A very Happy Diwali, Vindya.
    Your Sindhi methi machi looks very comforting.


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