Methi Machli is a delicious curry made using fish fillets and fresh fenugreek leaves. Here is a lovely recipe to make it.
Weekends are always elaborate dinner days for us and I make sure I am making something special to perk up the menu. Sometimes it’s a pasta night or somedays I lay down a Middle eastern spread but this weekend being a Holi weekend was more about Indian food and so gave this Methi Machli a shot.
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.
The recipe came out so good that I am planning to make it again for a house party next weekend and serve it along with Naan this time. So here is how to make Methi Machli.
Fish can also be the main ingredient in other interesting gravies, including Allepy Fish Curry and Fish Molee. You must try these recipes as well if you love fish.
Methi Machli Recipe
Methi Machli
Methi Machli is a delicious curry made using fish fillets and fresh fenugreek leaves. Here is a lovely recipe to make it.
Ingredients
- 300 g Fish cut into slices
- 4 tbsp Mustard oil
- 1 tsp Methi Seeds Crushed
- 1 cup Onion Finely chopped
- 2 Green Chilli Slit into half
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 cup Yogurt
- 1 tsp Red Chilli Powder
- 1 tsp Chilli Flakes
- 1/2 tsp Turmeric Powder
- 2 tsp Coriander Powder
- Salt to taste
- 2 tsp Lemon Juice
- 2 cups Fenugreek Leaves / Fresh Methi Chopped
Instructions
- Wash the fish and apply some salt o it.
- Keep aside for 15 minutes.
Heat 1 tbsp oil in a pan.
- Wash the fish and fry the slices until slightly browned from both the sides.
Mean while heat, 3 tbsp 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.
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Stephanie
Hi,
What type of fish did you use in this recipe?
Thanks!!
msnehamathur
I used Basa Fillets Stephanie. But you can use any fish for this recipe.
Matthew Shields
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
Neha Mathur
Thnx for your feedback Matthew. I will update the post. Must have missed mentioning them. I am glad you liked the recipe 🙂
Green
You also missed out fenugreek seeds!! Where do they go?
Neha Mathur
I have updated the recipe. Thnx for mentioning.
Sarbani Bhattacharya Sander
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.
Neha Mathur
Awesome 🙂