Methi Machchi (Fenugreek Fish)
Ingredients:
750 gms sole fish
Juice of 1 lemon
1½ tsp white pepper
250 gms spinach
250 gms fenugreek
1½ tsp ginger - finely chopped
1 tsp garlic - finely chopped
1 tsp cumin powder
1 onion - chopped
5-6 tomatoes - pureed
1 tsp red chilli powder
salt to taste
oil
Method:
Smear the fish with lemon juice, white pepper and 1 tsp salt.
In a pan, take 6 tbsp. of oil and deep fry the fish till golden brown.
In another pan boil the spinach and fenugreek together with some water.
Keep the fish aside once fully cooked.
Heat 2 tsp. oil in a pn. Add garlic, ginger, cumin powder, chopped onion and a little oil from the pan where the fish was fried.
Meanwhile, remove the spinach and fenugreek from the fire and chop it finely.
Add the tomato puree little by little to the frying pan.
Once a thick gravy begins to form, add the spinach and fenugreek mixture, along with 1 tsp. salt and a pinch of red chilli powder.
Finally add the fish and mix gently.
Serve hot.
Courtesy: Chef Aditya Bal
750 gms sole fish
Juice of 1 lemon
1½ tsp white pepper
250 gms spinach
250 gms fenugreek
1½ tsp ginger - finely chopped
1 tsp garlic - finely chopped
1 tsp cumin powder
1 onion - chopped
5-6 tomatoes - pureed
1 tsp red chilli powder
salt to taste
oil
Method:
Smear the fish with lemon juice, white pepper and 1 tsp salt.
In a pan, take 6 tbsp. of oil and deep fry the fish till golden brown.
In another pan boil the spinach and fenugreek together with some water.
Keep the fish aside once fully cooked.
Heat 2 tsp. oil in a pn. Add garlic, ginger, cumin powder, chopped onion and a little oil from the pan where the fish was fried.
Meanwhile, remove the spinach and fenugreek from the fire and chop it finely.
Add the tomato puree little by little to the frying pan.
Once a thick gravy begins to form, add the spinach and fenugreek mixture, along with 1 tsp. salt and a pinch of red chilli powder.
Finally add the fish and mix gently.
Serve hot.
Courtesy: Chef Aditya Bal
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