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Sindhi Methi Machi (Fish With Fenugreek)


Feb 06, 2017

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

A Sindhi specialty prepared with fenugreek leaves is easy to make and is perfect for a hearty home-cooked meal.

INGREDIENTS

    6 slices of King Fish or Pomfret
    1 small bunch of Fenugreek leaves very finely chopped
    A few coriander leaves finely chopped
    1 tbsp ginger garlic paste
    2 green chillies finely chopped
    3 medium sized tomatoes finely chopped
    1 medium sized onion finely chopped
    1 tsp coriander /dhania powder
    1/2 tsp garam masala
    1/4 tsp turmeric/haldi powder
    3-4 tbsps oil
    Salt to taste

DIRECTIONS

1. Wash the fish slices, sprinkle lightly with salt on both sides and keep aside.

2. Heat oil in a pan. When hot, add ginger garlic paste and chillies. Reduce the flame and stir for a minute. Now add onion and stir till translucent.

3. Next add chopped methi leaves and half of the chopped coriander leaves, mix and cook in open pan for 5 minutes.

4. Add tomatoes and dry spices. Mix well. Cover with fitting lid and cook for a few minutes , till tomatoes and methi are well cooked and soft.

5. Gently blend with a wooden blender for a couple of minutes and add a little hot water to make a tick gravy.

6. Put in the fish slices one by one into the pan, add a little salt , cover and cook on medium flame for 3 to 5 minutes.

7. Turn off flame. Serve hot, in a flat dish garnished with coriander leaves.

About Veena GidwaniFollow On

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Veena's “I’ve No Time To Cook” Book and YouTube channel are all about simple and quick recipes for working professionals. A self-taught cook, she has appeared on several food shows including 'The Foodie' with Kunal Vijayakar and Mirch Masala.

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