Nile Perch Fish Fillet In Fenugreek Gravy Recipe

Recipe By Slurrp

Nile Perch Fish Fillet in Fenugreek Gravy is a delicious and aromatic dish that combines the delicate flavors of fish with the earthy taste of fenugreek. The fish fillets are marinated in a blend of spices and then cooked in a rich and creamy fenugreek gravy. This dish is perfect for seafood lovers who enjoy a hint of spice and a burst of flavors in every bite.

3.7
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30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Nile Perch Fish Fillet In Fenugreek Gravy
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ingredients serve

Ingredients for Nile Perch Fish Fillet In Fenugreek Gravy Recipe

  • 125 gram Nile Perch Fish Fillets
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/2 tablespoon Ghee
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Fenugreek Seeds
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/4 teaspoon Coriander Powder
  • 1/4 cup Fenugreek Leaves, Chopped
  • 1/4 cup Tomato Puree
  • 1/4 teaspoon Garam Masala
  • as per your need Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
160
calories per serving
12 g Fat5 g Protein7 g Carbs10 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    5g
  • Carbs
    7g
  • Fiber
    10g

MacroNutrients

  • Carbs
    7g
  • Protein
    5g
  • Fiber
    10g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    291mg
  • Iron
    7mg
  • Vitamin A
    7522mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    104mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    74mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    115mg
  • Manganese
    4mg
  • Phosphorus
    85mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp