Methi Machli Recipe: A Herby Indian Fish Dish For Weekend Binge
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Who doesn’t love a delicious, indulgent dish to binge on during the weekend? Everybody does, and if you are non-vegetarian, then the weekend becomes all about special fish and meat delicacies that you don’t eat during the week. If that is really your deal and you are looking for a lavish fish dish to enjoy during the weekend, then what you should do is prepare some Methi Machli. 

In case you didn’t know, Methi Machli is a typical Sindhi and Punjabi fish dish that is prepared with the amazing combination of fish fillets or pieces and fenugreek leaves. The fragrant dish is packed with fenugreek seeds as well, and the gravy is made with onions and yoghurt. This gives the Methi Machli dish a very rich and herby flavour, with elevates the taste of the fish as well. 

Traditionally, Punjabi fish dishes are cooked with fish fillets that are boneless. This not only makes the dishes easy to cook but also takes much less time to prepare. Sindhi fish dishes are also prepared in a similar way usually. In this vein, Methi Machli is prepared with boneless fish pieces, making it a hassle-free indulgence for the weekend. Another feature of the dish is that it is prepared with fresh fenugreek leaves. Nowadays, green leafy vegetables like fenugreek aren’t just available during winters but all year through.  

Video credit: YouTube/Hunar Muskan Ka

So, getting fenugreek leaves for Methi Machli shouldn’t be that difficult to manage. However, if you can’t get fresh fenugreek leaves, then you can also use Kasoori Methi or dried fenugreek leaves. This apart, all the spices of the dish are very easy to get. A good fish to use for this dish is Bhetki or Katla. Here’s the recipe for you to try out during this weekend. 


250 g boneless fish 

1 cup onion, finely chopped 

1.5 cups fenugreek leaves, finely chopped 

½ cup yoghurt 

1 tbsp ginger-garlic paste 

1 tsp fenugreek seeds, crushed 

1 tsp turmeric powder 

1 tsp red chilli powder 

1 tsp coriander powder 

2 green chillies, slit 

Salt, to taste 

4 tbsp mustard oil 

1 tsp lemon juice 

Image credit: Shutterstock



1. Wash and pat dry the fish pieces. 

2. Apply some turmeric powder and salt, and marinate the fish for half an hour. 

3. Heat a tablespoon of mustard oil in a heavy-bottomed pan. 

4. Place the fish pieces in the pan and fry them on both sides until golden-brown. 

5. Now add the remaining mustard oil in the pan. 

6. Once hot, add the fenugreek seeds, onions and green chillies to the pan. 

7. Now add ginger-garlic paste and fry the onions until they turn brown. 

8. Add the red chilli powder, turmeric powder, coriander powder and salt. 

9. Once the spices are cooked, add the fenugreek leaves and mix well. 

10. Now add the yoghurt and mix well. 

11. Cover and cook until the fenugreek leaves are cooked. 

12. Then, add the fish pieces and lemon juice. 

13. Mix well, adjust the salt and cook for another five minutes. 

14. Serve the Methi Machli hot with hot phulkas, parathas or rice.