Nile Perch Fish Fillet In Fenugreek Gravy 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 shallow fry the fish fillets until golden brown.
• STEP 3.In a separate pan, heat ghee and add cumin seeds, fenugreek seeds, and chopped onions. Saute until onions turn golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and fenugreek leaves. Cook for a minute.
• STEP 5.Add tomato puree and cook until the oil separates from the masala.
• STEP 6.Add water, salt, and garam masala. Bring the gravy to a boil.
• STEP 7.Add the fried fish fillets to the gravy and simmer for 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or naan.

Cooking Tips

• Make sure to marinate the fish fillets for at least 30 minutes to allow the flavors to penetrate.
• Fenugreek leaves can be substituted with dried fenugreek leaves (kasuri methi) if fresh leaves are not available.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a creamier gravy, you can add a tablespoon of fresh cream or yogurt.
• Serve the dish immediately to enjoy the crispy fish fillets.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave until heated through before serving.
• Serve the Nile Perch Fish Fillet in Fenugreek Gravy with steamed rice, naan, or roti for a complete meal.