Methi Fish curry

-
Chepala Pulusu

Methi Fish Curry - How to make tasty Rohu Fish curry?

Ingredients:

Rohu fish bengali cut – 1/2 kg
Onion – medium sized, peeled and diced
Garlic – peeled, 8 big cloves
Ginger – small, peeled and diced
Green chillies – 2/3 sliced
Young hard shelled coconut – small piece, diced
Groundnuts/ Peanuts – Roasted, 1 ounce (15 – 20 medium sized)
Fenugreek/ Methi leaves – fresh, cut into small pieces
Curry leaves – fresh, 1 sprig
Pepper corns – 1tsp
Cumin seeds/ Jeera – 1tbsp
Green cardamom – 1.5
Fenugreek seeds – 1/2 tsp
Mustard seeds – 1 tsp
Cloves – 3
Cinnamon stick – small piece
Lemon – 1/2 slice
Coriander powder – 1tbsp
Chillie powder – 1 tbsp
Turmeric powder – 1tsp
Tamarind – big marble size, deveined and soaked in water until soft (remove any seeds or impurities before soaking)
Rock salt – as per taste
Oil – as per your need
Blender for grinding spices




Instructions:

Wash the fish properly to clear out any blood, dirt. If required, you can add a pinch of turmeric and rock salt, mix well and wash off in fresh water.

Marination:  Add 1/2 tbsp of coriander powder, 1/2 tbsp chillie powder, 1/2 tsp turmeric powder to the fish, squeeze the lemon juice (1/2 slice) and add a pinch of rock salt.  Mix well and marinate to 1 hour so that all the spices blend well into the meat.

Grinding spices:
Add onion, garlic, ginger, green chillies, coconut, groundnuts/ peanuts, pepper corns, green cardamom, fenugreek seeds, cloves, cinnamon stick into a blender with some water and grind into a fine paste.  Squeeze the soaked tamarind into a fine paste.

Procedure:

Take a kadai/thick bottomed pan. Add some oil and heat it. When the oil is hot, add mustard seeds. When the mustard seeds start to splutter add cumin seeds/jeera. When jeera starts to sizzle add curry leaves. Stir the mixture and add the ground spice paste, fenugreek/methi leaves and keep stirring occasionally. Once the spices start releasing oil on the surface it means that the masala/spice mix has cooked well. Now, add the tamarind paste and cook for 1 minute. Now, add the marinated fish and mix well. Simmer/ reduce the flame and add the remaining coriander powder, chillie powder, turmeric, salt and stir well. Be careful while stirring as the fish will easily get mushy when on high heat as it cooks faster. Taste the mixture and adjust the spices/salt if required. Add some water, mix well and close the lid. Cook for 5 to 7 minutes in low flame. Once done (you can see a small layer of oil on the surface of the masala), switch off the flame and leave it aside for 15 to 20 minutes before serving. This way, the fish retains its texture and doesn’t get mushy while scooping out to the dish.

Enjoy the yummilicious methi fish!

Comments

Post a Comment

Popular posts from this blog

Chicken Liver Fry

-
Image
Chicken Liver Fry: Simple Village style & Spicy version Ingredients:  Fresh chicken liver – 1/2 kg  Ginger garlic paste – 1 tbsp  Turmeric powder – 1 1/2 tsp  Coriander powder – 1/2 tbsp  Red chillie powder – 1/2 tbsp  Pepper powder – 1 1/2 tsp  Fennel powder – 1 1/2 tsp  Lemon - 1 medium size  Red onion – 1 small, thinly sliced  Green chillies – 2, slit  Curry leaves – 1 sprig  Coriander leaves – 1 small bunch for garnish  Salt as per taste  Oil for stir frying  Instructions:  Marination: Wash the chicken liver and rinse it in water mixed with lemon juice (1/2 slice)/vinegar (1/2 tbsp) and salt for about 20 to 30 minutes. Drain out the water and add turmeric powder (1 tsp), coriander powder (1/4 tbsp) , red chillie powder (1/4 tbsp) , ginger garlic paste (1 tbsp) and salt. Mix well so that the chicken liver is coated evenly with the masala. Re...
Read more

Pesto Millet rice

-
Image
Millet Rice with Pesto sauce and Egg Ingredients:  Kodo Millet rice – pre-cooked and cooled, 1 cup  Pesto sauce – 1/4 cup  Fresh eggs – 3  Onion – 1 small thinly sliced  Cumin seeds – 1 tsp  Pepper powder – 1 tbsp  Red chillie powder – 1 tsp  Coriander leaves – few for garnish (optional)  Salt as per taste  Oil for stir fry Instructions:         In a small thick bottomed stir fry pan add some oil and heat it. Once the oil is heated, break open the eggs. Add salt, chillie powder, pepper powder and stir fry until it is soft and well done. Dish out the scrambled egg into a plate. In the same pan, add some oil. Once the oil is heated, add red onion slices and saute until they turn translucent. Now, add pesto sauce and saute well until the oil oozes out from the mixture. Add millet rice, scrambled eggs, salt and mix well. Adjust the spice i...
Read more

Pepper Rasam

-
Image
Pepper Rasam: How to make Andhra style pepper rasam in 5 min? Ingredients:  Tamarind – medium lemon size  Pepper powder – ½ tbsp  Cumin powder – ½ tbsp  Fenugreek powder – ½ tsp  Coriander powder – ¼ tbsp  Garlic cloves – 8 to 10 medium size, minced  Dry red chillies – 7 to 9, broken into halves  Mustard seeds – 1 tsp  Curry leaves – 2 sprigs  Coriander leaves – small bunch for garnish  Asafoetida – pinch (optional)  Salt as per taste  Oil for tempering   Instructions/ Procedure:         Add tamarind into a bowl filled partially with fresh water and let it soak for about 20 minutes. Once the tamarind gets softer, squeeze the pulp and remove the fibre.         Add oil into a thick bottomed kadai and let it heat. Once the oil is heated, add mustard seeds. When the mustard seeds start splut...
Read more