• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Indian Summer Beverages
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Methi Machli (Spicy Fish and Fenugreek Leaves Curry)

    Published: Mar 26, 2016 | Last Updated On: Jun 12, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Methi Machli (Spicy Fish and Fenugreek Leaves Curry)

    1094 shares
    Jump to Recipe
    Methi Machli is a delicious curry made using fish fillets and fresh fenugreek leaves. Here is a lovely recipe to make it. #Indian #Fish #Curry

    Try this flavourful Methi Machli, where fried fish is simmered in a spicy yogurt fenugreek gravy. Serve with steamed rice or lachha paratha. Here is how to make it.

    Here are a few more fish curry recipes lined up for you – Goan Fish Curry, Kerala Style Fish Molee, Kerala Fish Curry, Alleppey Fish Curry and Tomato Fish Curry.

    Methi Machli is fish marinated with spices and deep fried and simmered in a spicy gravy along with fresh fenugreek leaves made for a lovely combo and some crispy Laccha Paratha on the side was much loved by everyone.

    About This Recipe

    Methi means “fenugreek leaves” and Machli means “fish”. It is a flavourful curry where fried fish pieces are simmered in a spicy gravy prepared with yogurt, fresh fenugreek leaves and a few more simple ingredients.

    It is especially prepared in winters, when fresh methi /fenugreek leaves are available. If fresh methi is not available, try this curry with dried fenugreek leaves or kasuri methi.

    It is best served with steamed rice or lachha paratha. You can also serve it with other Indian breads such as tandoori roti, naan, tawa paratha or phulka.

    Ingredients

    Fish – Use any boneless fish fillets of your choice to use in this curry.

    Fenugreek Leaves – This recipe uses fresh fenugreek leaves, which is freshly available in winters. If fresh methi is not available, you can use dried fenugreek or kasuri methi instead.

    Oil – Mustard oil adds a unique flavour, which makes the curry even more delicious. You can even use vegetable oil instead.

    Spice powders – This curry uses basic spice powders such as red chilli powder, chilli flakes, turmeric powder, coriander powder and salt. Adjust the spice powders according to your taste.

    Yogurt – Use fresh yogurt and make sure it’s not sour.

    Others – Other than the above mentioned ingredients, you will also need methi seeds, onion, green chilli, ginger paste, garlic paste and lemon juice.

    Serving Suggestions

    Serve Methi Machli with steamed rice or lachha paratha for a comforting weekday meal. It also tastes great with naan, tandoori roti, phulka or tawa paratha.

    Storing Suggestions

    Methi Machli will last in the fridge for 2-3 days, when stored in an air tight container. Reheat in a pan or microwave until hot before serving. Add in hot water to adjust the consistency, if the curry becomes a little thick after refrigeration.

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Methi Machli is fish marinated with spices and deep fried and simmered in a spicy gravy along with fresh fenugreek leaves made for a lovely combo and some crispy Laccha Paratha on the side was much loved by everyone.

    Methi Machli

    Methi Machli is a delicious curry made using fish fillets and fresh fenugreek leaves. Here is a lovely recipe to make it.
    4.25 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Calories: 244kcal
    Author: Neha Mathur

    Ingredients 

    • 300 g Fish (cut into slices)
    • 4 tablespoon Mustard oil
    • 1 teaspoon Methi Seeds (Crushed)
    • 1 cup Onion (Finely chopped)
    • 2 Green Chilli (Slit into half)
    • 1 teaspoon Ginger Paste
    • 1 teaspoon Garlic Paste
    • ½ cup Yogurt
    • 1 teaspoon Red Chilli Powder
    • 1 teaspoon Chilli Flakes
    • ½ teaspoon Turmeric Powder
    • 2 teaspoon Coriander Powder
    • Salt to taste
    • 2 teaspoon Lemon Juice
    • 2 cups Fenugreek Leaves / Fresh Methi (Chopped)
    Prevent your screen from going dark

    Instructions

    • Wash the fish and apply some salt o it.
    • Keep aside for 15 minutes.
    • Heat 1 tablespoon oil in a pan.
    • Wash the fish and fry the slices until slightly browned from both the sides.
    • Mean while heat, 3 tablespoon oil in a pan.
    • Once the oil is hot, add crushed methi seeds, onion and green chilli and fry till onion turns slightly brown.
    • Add ginger and garlic paste and fry until onions are nicely browned and the raw smell of ginger and garlic is gone.
    • Add yogurt and cook for a minute.
    • Now add red chilli powder, chilli flakes, turmeric powder, coriander powder and salt and cook for 2-3 minutes until oil starts to separate.
    • Add the fish pieces, fenugreek leaves and a cup of water and cook for 10-12 minutes.
    • Add lemon juice and cook for another minute.
    • Serve hot with rice or Phulke.

    Nutrition

    Calories: 244kcal | Carbohydrates: 8g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 150mg | Potassium: 368mg | Fiber: 1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 8.7mg | Calcium: 58mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Chicken Curry Recipes

    • Dahi Chicken is an Indian chicken curry with chicken pieces cooked in a yogurt-based sauce. Serve it with roti, naan, or rice for a hearty meal.
      Easy Dahi Chicken (Yogurt Chicken Curry)
    • Badami Chicken Curry is a rich North Indian style curry with chicken pieces cooked in a gravy prepared with almonds (badam). Serve it with naan or tandoori roti for a festive meal or get-together (gluten-free).
      Badami Chicken Curry
    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Stephanie

      April 07, 2016 at 2:07 pm

      Hi,

      What type of fish did you use in this recipe?

      Thanks!!

      Reply
      • msnehamathur

        April 07, 2016 at 3:01 pm

        I used Basa Fillets Stephanie. But you can use any fish for this recipe.

        Reply
    2. Matthew Shields

      August 28, 2018 at 7:50 pm

      5 stars
      Made this tonight for the family- they LOVED it. Easy to do with impressive results.

      Only sub I had to make was for Mustard Oil as I had none in the pantry- mixed some mustard powder in with vegetable and it didn’t seem to detract.

      Only comment I have is that in the ingredients list you have “2 Green Chilli Slit into half” but then unless I’m blind, they are never mentioned again. I added them after the garlic and ginger paste.

      Thanks1

      Reply
      • Neha Mathur

        September 03, 2018 at 3:43 am

        Thnx for your feedback Matthew. I will update the post. Must have missed mentioning them. I am glad you liked the recipe 🙂

        Reply
        • Green

          December 24, 2018 at 7:26 pm

          You also missed out fenugreek seeds!! Where do they go?

          Reply
          • Neha Mathur

            December 25, 2018 at 3:28 am

            I have updated the recipe. Thnx for mentioning.

            Reply
    3. Sarbani Bhattacharya Sander

      July 26, 2019 at 6:08 pm

      Made this last night. It was superb. Couple of things I changed/substituted are regular canola oil instead of mustard oil and kasoori methi instead of methi leaves (since I didn’t have any). And, towards the end, I added 2 tbspn of heavy cream for a richer taste – switched off the flame, covered it and let it stand for 20 min for the flavors to blend in. It was simply delicious. Btw, I used Alaskan Cod and they turned out perfect.

      Reply
      • Neha Mathur

        July 29, 2019 at 5:40 pm

        Awesome 🙂

        Reply
      • Dhanya

        May 28, 2022 at 10:10 pm

        Hi Neha,

        What kind of plain yogurt do you use in this recipe – thinned down or thick Greek style? How do you ensure the yogurt does not curdle when u add it in to the hot onion masala?

        Thanks!

        Reply
        • Neha Mathur

          July 07, 2022 at 1:40 pm

          You can use any plain yogurt (dahi). Homemade also works fine. Add a tsp of maida or besan to the yogurt to make sure it doesn’t curdle while cooking.

          Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam Panna (Tangy Raw Mango Drink) is a refreshing Indian summer beverage made using green raw mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker (vegan, gluten-free).
      Aam Panna (Tangy Raw Mango Drink)

    Indian Beverages

    • Make Mango Frooti (a popular sweet and tangy mango drink) at home using my easy recipe. It tastes just like the store-bought one, minus the harmful colors and preservatives (vegan, gluten-free).
      Homemade Mango Frooti
    • Kokum Juice (Kokum Sharbat) is a Konkani beverage made using dried kokum. It is a perfect drink to sip on hot summer days (vegan, gluten-free).
      Kokum Juice (Kokum Sharbat)
    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Sambaram (Morum Vellam) is Kerala-style spicy buttermilk made with yogurt, curry leaves, green chilies, and ginger. It is popularly served during Onam Sadhya with the festive spread (vegetarian, gluten-free).
      Sambaram (Morum Vellam, Kerala Style Buttermilk)
    • Kahwa is a Kashmiri tea flavored with cinnamon, cardamom, and saffron. It is a great drink to sip on cold winter days but can be had throughout the year. Here is how to make it at home.
      Kashmiri Kahwa Tea
    • Paan Shots is a refreshing drink made using fresh betel leaves, aromatic gulkand (rose jam), and creamy vanilla ice cream. Try my easy recipe here (vegetarian).
      Paan Shots

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP