Methi Machli Recipe

Cooking Directions

• STEP 1.Marinate the fish fillets with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the fish fillets until golden brown. Set aside.
• STEP 3.In the same pan, add cumin seeds, chopped onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 4.Add chopped tomatoes, fenugreek leaves, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the fenugreek leaves are wilted.
• STEP 5.Add water and bring the gravy to a boil. Simmer for a few minutes.
• STEP 6.Gently place the fried fish fillets into the gravy and cook for another 5-7 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate.
• You can use any white fish fillets for this recipe, such as tilapia or cod.
• If you prefer a spicier curry, you can adjust the amount of red chili powder according to your taste.
• Fresh fenugreek leaves are preferred for this recipe, but you can also use dried fenugreek leaves (kasuri methi) if fresh ones are not available.

Storage and Serving

• Leftover Methi Machli can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve Methi Machli with steamed rice or roti for a complete meal.