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+ servings

Fenugreek Fish Masala – Methi Fish

5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 -6

Ingredients
  

Fish Marinade

  • 400 g White Firm Fish
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 Clove Garlic crushed
  • Little Lemon Juice
  • Salt
  • 2 tbsp Mustard or any other Oil

Masala

  • 1/4 tsp Fenugreek Seeds
  • 2 Small Onions or 1 Large Onion finely diced
  • 2 Green chillies Slit down the middle
  • 1/2 inch Ginger grated
  • 4-5 cloves Garlic crushed Adjust to taste
  • 200 g Tomatoes blended
  • 1 tsp Red Chilli Powder
  • 1 tsp Chilli Flakes
  • 2 tsp Coriander powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 cup or 125g Natural Yoghurt
  • 1/4 tsp Black Pepper
  • 2 tbsp Dry Fenugreek Leaves Kasuri Methi
  • Salt to taste
  • Juice of 1/2 Small Lemon

Instructions
 

  • Before you marinade the fish if the pieces are large cut them in half, sprinkle some salt over it and set aside for 15 minutes.
  • Marinade the fish in all the ingredients for the marinade.
  • Heat the oil in a large non stick pan, over a medium high heat
  • Fry for 2-3 minutes each side and remove into a plate.
  • Add the seeds to the oil and heat for a minute (you may need to turn the heat down to stop the oil smoking). Add the onions to the same pan and cook until browned (5-8 minutes).
  • Mix in the ginger, garlic and green chilli.
  • Pour in the tomatoes, turn the heat down and cook for a further 7-8 minutes.
  • Add red chilli powder, chilli flakes, turmeric powder, coriander and cumin powder and salt and cook for 2-3 minutes.
  • Stir in the yogurt and pepper and cook for a minute.
  • Add the fish pieces, Kasuri methi and a cup/250ml of water and simmer for 10-12 minutes.
  • Add lemon juice and cook for another minute.

Notes

Generally Methi fish doesn't have tomato in it, so you can skip that part if you wish. I just think it works really well.
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