Receta Punjabi Fenugreek Fish
Ingredients:
Fish - 500 gms, any freshwater fish, skinned, cut into bite-sized fillets, washed, drained
- Oil - 2 tblsp
- Spinach Leaves - 1 to 1 1/2 cups, chopped
- Fenugreek Leaves - 1 cup, chopped
- Tomatoes - 500 gms, pureed
- Garlic - 3 cloves, finely chopped
- Ginger - 1/4 inch piece, finely chopped
- Onion - 1/2, julienned
- Cumin Powder - 1/4 tsp
- Turmeric Powder - 1/4 tsp
- Coriander Powder - 1/4 tsp
- Red Chilli Powder - 1/4 tsp
- Salt as per taste
- Sugar as per taste
- Butter - little
- Lime Juice - 2 tsp
- For the marinade:
- Juice of 1/2 Lime
- Salt - 1/4 tsp
- White Pepper Powder - 1/4 tsp
Method:
1. Boil the spinach and fenugreek leaves till cooked.
2. Switch off the flame and keep aside.
3. Combine the marinade ingredients in a bowl and rub it all over the fish fillets.
4. Ensure the fish pieces are well coated.
5. Cover and keep the bowl in the fridge for an hour.
6. Heat 1 tblsp oil in a frying pan.
7. Fry the fish till light golden. Remove and drain excess oil.
8. Add 1 tblsp oil to the pan.
9. Add the ginger and garlic.
10. Fry for 30 seconds.
11. Add the onions and saute well.
12. Add the cumin powder, turmeric powder, coriander powder and red chilli powder.
13. Add a little water and mix well till the masala is light brown.
14. Add the tomato puree and reduce flame to low.
15. Simmer for 2 to 3 minutes.
16. Add sugar and salt. Stir to mix well.
17. Add the spinach and fenugreek leaves.
18. Cook for a few minutes and add the fried fish.
19. Gently mix and cover the pan with a lid.
20. Simmer for 8 to 10 minutes or until fish is cooked.
21. Add butter and lime juice.
22. Serve hot with paratha or naan or rice.
Note: image is for illustration purposes only and not that of the actual recipe.