Receta Methi Fish Curry/Fenugreek Fish Masala
Feb 282015
This fish curry is prepared using dried fenugreek leaves in a spicy ,tangy and rich sauce.Few days ago a regular visitor of my blog sent me a message asking me whether you can post the methi fish masala and this is specially for her.Do try this different style of fish masala. I am sure you all will definitely love this.
Ingredients
Fish (Red snapper,Tilapia or any fleshy fish) – 1/2 kg
Shallots –10
Garlic – 10
Green Chilly – 3
Ginger(chopped) – 2 tsp
Tomato(chopped) – 3
Onion(sliced and fried until golden brown) – 2
Onion(chopped) -2
- Turmeric powder –1/4 tsp
- Red Chilly Powder – 3tsp
- Fish curry Masala - 1 1/2 tsp
- Cumin powder (roasted) – 1/2 tsp
- Tamarind Sauce – 1/2 cup
- Dried Fenugreek leaves – 1 1/2 tbsp
- Coriander leaves – 3 sprigs
- Yogurt –1 1/2 tbsp
- Cream – 1/4 cup
- Salt
- Oil
- Water-1 cup
Preparation
Marinate fish with turmeric powder,red chilly powder and salt for 10 minutes.Heat oil in a pan and deep fry till golden brown.
In a blender, make a paste of shallots,garlic,ginger,2 tomatoes,fried and golden brown onion.
Heat 2 tbsp oil in a pan.add chopped onions,1 tomatoes and saute until soft.
Add ground paste and cook for 5 minutes.Add fish curry masala ,cumin powder and remaining chilly powder and saute well.
Add salt to taste and tamarind sauce.Bring to a boil and let it cook on low flame for 15 minutes.
In a small pot,bring 1 cup of water to boil.Add dried fenugreek leaves to soften, then strain and discard water.
Add boiled fenugreek leaves to the simmering sauce.
Add fried fish and 2 sprigs of coriander leaves.Cook over low heat for another 10 minutes.
Add cream and yogurt to it and mix well.Stir carefully not to break fish.
Add remaining coriander leaves. Remove from fire.Allow the curry to stand for 30 minutes before serving with rice or roti.
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Posted by prajusha