Methi Fish (Fenugreek Fish Masala)

Methi Fish is a delicious fish curry made with tender pieces of marinated white fish, simmered in a spiced yoghurt gravy with ginger, garlic, green chillies and dried fenugreek leaves. The gravy is rich, tangy and full of flavour, with kasuri methi giving the dish its distinctive savoury aroma.

Read more: Methi Fish (Fenugreek Fish Masala)

This version combines a tomato-based masala with yoghurt, creating a thick sauce that coats the fish beautifully. It is finished with lemon juice for a little brightness and is particularly good served with naan, roti or steamed rice.

If you enjoy a good fish curry, this is one to add to your rotation.

Jump to:

• Recipe Snapshot
• Why You'll Love This Methi Fish Recipe
• What Is Methi Fish?
• Ingredients
• How to Make Methi Fish
• Tips for the Best Methi Fish
• Variations
• What to Serve with Methi Fish
• Storage and Reheating
• Frequently Asked Questions
• More Fish Recipes to Try
• 📖 Recipe

Recipe Snapshot

• Cuisine: Indian-inspired
• Course: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4-6
• Main Ingredients: White fish, yoghurt, fenugreek, tomatoes and spices
• Cooking Method: Pan-fried and simmered on the hob

Why You'll Love This Methi Fish Recipe

• A flavourful yoghurt gravy - Yoghurt gives the masala a tangy, creamy quality without needing cream.
• Plenty of fenugreek flavour - Dried fenugreek leaves and fenugreek seeds bring different layers of flavour to the curry.
• The fish stays tender - Lightly frying the marinated fish before adding it to the gravy helps it hold its shape during cooking.
• A lovely alternative to everyday fish curry - The combination of spices, tomatoes and kasuri methi makes this a little different from a standard tomato-based fish masala.
• Easy to serve - Pair it with naan, roti or rice for a satisfying meal.

What Is Methi Fish?

Methi is the Hindi word for fenugreek. In cooking, fenugreek is used in several forms, including fresh leaves, dried leaves and seeds.

This recipe uses two types:

• Fenugreek seeds (methi dana) - These are briefly heated in oil at the beginning of cooking to release their distinctive, slightly bitter and nutty flavour.
• Dried fenugreek leaves (kasuri methi) - These are added towards the end of cooking. They have a fragrant, savoury aroma and give the gravy much of its characteristic flavour.

The combination works particularly well with fish, yoghurt and the warming spices in this masala.

Methi fish recipes vary, and this is my version, with tomatoes included in the gravy. You can leave them out if you prefer a yoghurt-based version without tomatoes.

Ingredients

For the Fish Marinade

• White firm fish: Use a firm white fish that can withstand a little frying and simmering without falling apart. Cut larger pieces into manageable portions.
• Turmeric powder: Adds colour and an earthy flavour to the marinade.
• Red chilli powder: Brings warmth and a little heat.
• Coriander powder: Adds a mild, citrusy depth.
• Cumin powder: Gives the fish a warm, earthy flavour.
• Garlic: One crushed clove adds flavour to the marinade.
• Lemon juice: Adds acidity and helps balance the spices.
• Salt: Seasons the fish before cooking.
• Mustard oil or another oil: Used to coat the fish and for frying. Mustard oil brings a particularly distinctive flavour.

For the Masala

• Fenugreek seeds: Just a small amount is needed to flavour the oil at the beginning of cooking. Take care not to burn them, as they can become bitter.
• Onions: Finely diced onions form the base of the gravy. Cook them until golden brown for a deeper flavour.
• Green chillies: Slit lengthways so they release their flavour into the masala.
• Fresh ginger: Adds warmth and fragrance.
• Garlic: Crushed garlic gives the gravy its savoury base.
• Tomatoes: Blended tomatoes create body and a little acidity in the sauce. They are optional in this particular version.
• Red chilli powder: Adds heat and colour.
• Chilli flakes: Bring an additional layer of chilli heat.
• Coriander powder: Adds warmth and a rounded spice flavour.
• Cumin powder: Complements the coriander and other spices.
• Turmeric powder: Adds colour and earthy flavour.
• Natural yoghurt: Gives the gravy its tangy, creamy texture. Use plain natural yoghurt.
• Black pepper: Adds gentle warmth.
• Dried fenugreek leaves (kasuri methi): The defining flavour of this dish. Rub the leaves between your palms before adding them to release their aroma.
• Salt: Adjust to taste, taking into account the seasoning in the fish marinade.
• Lemon juice: Stirred in at the end to brighten the finished curry.

How to Make Methi Fish

1. Prepare and Marinate the Fish

If the fish pieces are large, cut them into smaller portions. Sprinkle with salt and leave for 15 minutes.

Mix the turmeric, red chilli powder, coriander powder, cumin powder, crushed garlic, lemon juice, salt and oil together. Coat the fish in the marinade and set aside.

2. Lightly Fry the Fish

Heat the oil in a large non-stick pan over medium-high heat.

Fry the marinated fish for 2-3 minutes on each side, then remove and set aside on a plate.

The fish does not need to be completely cooked at this stage. It will finish cooking in the gravy.

3. Make the Masala Base

Add the fenugreek seeds to the same pan and heat for about a minute. Reduce the heat if the oil becomes too hot, as burnt fenugreek seeds can taste bitter.

Add the diced onions and cook for 5-8 minutes until browned.

Stir in the grated ginger, crushed garlic and slit green chillies.

4. Add the Tomatoes and Spices

Pour in the blended tomatoes, reduce the heat and cook for 7-8 minutes.

Add the red chilli powder, chilli flakes, turmeric, coriander powder, cumin powder and salt.

Cook for another 2-3 minutes, stirring regularly so the spices cook into the tomato mixture.

5. Add the Yoghurt

Stir in the natural yoghurt and black pepper. Cook for a minute, stirring to combine.

6. Simmer the Fish in the Gravy

Return the fish to the pan. Add the dried fenugreek leaves and 250ml water.

Simmer gently for 10-12 minutes, allowing the fish to finish cooking and the flavours to come together.

7. Finish with Lemon Juice

Stir in the lemon juice and cook for another minute.

The gravy should be thick enough to coat the fish. Serve hot with naan, roti or steamed rice.

Tips for the Best Methi Fish

Choose a firm fish - A firm white fish is best here because it needs to be fried briefly and then simmered in the gravy. Avoid very delicate fish that is likely to break apart.

Don't skip the initial frying - Lightly frying the fish helps it hold together when added to the yoghurt gravy.

Watch the fenugreek seeds - Fenugreek seeds have a naturally bitter edge. Heat them gently and avoid letting them darken too much.

Cook out the tomatoes - Give the blended tomatoes enough time to cook before adding the yoghurt. This helps develop the flavour of the masala.

Be patient with the gravy - The yoghurt gravy needs time to cook and thicken. Avoid rushing this stage.

Don't overcook the fish - Once the fish is returned to the pan, simmer gently until cooked through. Overcooking can make it dry and cause it to break apart.

Variations

Make it without tomatoes - Tomatoes are not essential to every version of methi fish. You can omit them if you prefer a yoghurt-led gravy. You may need to adjust the consistency as you cook.

Adjust the chilli - Reduce the red chilli powder and chilli flakes for a milder curry. You can also adjust the number of green chillies.

Use a different firm fish - Try another firm white fish, depending on what is available. The important thing is to choose something that will hold its shape during cooking.

What to Serve with Methi Fish

This fish curry works particularly well with something to soak up the yoghurt and fenugreek gravy.

• Naan: Particularly good for scooping up the thick masala.
• Roti: A lovely everyday option.
• Steamed basmati rice: A simple accompaniment that lets the curry take centre stage.
• Jeera rice: Adds another layer of fragrance without competing with the fenugreek.

Storage and Reheating

Fridge: Allow the curry to cool, then transfer it to an airtight container and refrigerate for up to 2 days.

Reheating: Reheat gently in a pan over a low heat until piping hot throughout. Add a small splash of water if the gravy has thickened too much. Take care when stirring so the fish doesn't break apart.

Freezing: I recommend enjoying this curry fresh or refrigerated rather than freezing it, as the texture of the fish and yoghurt gravy can change after thawing.

Frequently Asked Questions

What does methi fish taste like?

Methi fish has a savoury, tangy and gently spiced flavour. The yoghurt gives the gravy a slight tang, while the dried fenugreek leaves bring a distinctive aromatic quality. The tomatoes add depth and a little sweetness.

What is kasuri methi?

Kasuri methi is dried fenugreek leaves. It is commonly used in Indian cooking to add a fragrant, slightly bitter and savoury flavour to curries, dals and other dishes. It is different from fenugreek seeds.

Can I use fresh fenugreek leaves instead of dried fenugreek?

This recipe is developed using dried fenugreek leaves, which have a more concentrated flavour than fresh leaves. I would stick with kasuri methi for the intended result.

Can I make methi fish without tomatoes?

Yes. You can leave out the blended tomatoes for a more yoghurt-based gravy. The finished curry will have a different flavour and consistency, but it is a useful variation.

Which fish is best for methi fish curry?

Choose a firm white fish that holds together when pan-fried and simmered. The recipe works best with fish that can be cut into substantial pieces rather than very thin or delicate fillets.

Can I make this fish curry ahead of time?

You can prepare the masala ahead of time, but I recommend cooking the fish close to serving time. Fish is best when it is freshly cooked and hasn't been reheated repeatedly.

More Fish Recipes to Try

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