I made this fish methi curry first on a lazy monsoon evening, when the fridge had nothing much except Katla, a small fistful of methi, and green garlic I’d forgotten about. It turned out so good that I’ve been doing it as a monthly ritual ever since. The slight bitterness of the methi, mellowed by mustard oil, is the part that makes it unforgettable.
Quick Facts:
- I like the taste of fish methi curry, as it combines a slight bitterness of methi with the pungent sharpness of mustard oil.
- I always serve it hot with plain steamed rice or chapati.
- From start to finish, including that hour-long marination, it takes me roughly ninety minutes to make this dish.
- If you enjoy this, I suggest you try shorshe maach or maach posto, both leaning on a similar mustard base.
The Ingredients:
To marinate the fish pieces:
- 500 grams Katla fish (or Rohu)
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp ginger garlic paste
- 1 tbsp mustard oil
To make the fish curry:
- 100 grams methi (Fenugreek leaves, finely chopped)
- 50 grams green garlic (finely chopped)
- 2 pieces onions (medium size, sliced roughly)
- 2 pieces tomatoes (medium size, thin slices)
- 1 tsp salt
- 1 tsp chili flakes
- ½ tsp Kashmiri red chili powder
- ½ tsp fenugreek seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp carom seeds (ajwain)
- 2 tbsp mustard oil
- ½ cup water
How to Make Fish Methi Curry? (Step by Step Guide with Photos)
Step 1: Marinate 500 grams of Katla fish with 1 tsp each of salt, red chili powder, cumin powder, coriander powder, turmeric powder, and garam masala powder along with 2 tbsp of ginger garlic paste and 1 tbsp of mustard oil. Keep it aside for an hour.
(Pro Tip: I rub the mustard oil in last as it seals the spices onto the fish instead of washing them off).
Step 2: Fry 2 pieces of onions (medium size, sliced roughly) in 2 tbsp mustard oil on a medium flame in a pan for 2 minutes until golden brown.
Step 3: Then add thin slices of 2 pieces of medium-sized tomatoes. When they are soft, add 50 grams green garlic and 100 grams methi (Fenugreek leaves), both finely chopped.
Step 4: When they reduce, let the methi and green garlic sweat uncovered for a couple of minutes first. Then add 1 tsp salt, mix nicely, cover and cook on a medium flame for 3 to 4 minutes.
(Pro Tip: Methi turns bitter if rushed. Let it sweat fully before adding salt).
Step 5: When they are nicely cooked and the oil separates, add 1 tsp of chili flakes and ½ tsp each of Kashmiri red chili powder, fenugreek seeds, cumin seeds, coriander seeds, and carom seeds (ajwain). Mix nicely.
Step 6: Add the marinated fish. Coat the masala gently on the fish pieces.
Step 7: Add ½ cup of water. Cover it and cook for about 10 minutes on a low flame.
Step 8: Give it a final mix. Check the doneness. Dish it out.
Step 9: Your quick and tasty homemade fish methi curry is ready. Garnish it with garlic chutney and enjoy.
Experiment with These Ideas
- I sometimes swap Katla with Bhetki fish when I want firmer, meatier bites.
- Adding small boiled potatoes here soaks up the gravy beautifully. My kids love this version.
- Some days, I skip the water entirely and make a drier methi fish that pairs well with rotis or parathas.
- A spoon of mustard paste stirred in right before the fish goes in gives an extra pungent, shorshe-style kick that I personally prefer during winters.
Fish Methi Curry Recipe Troubleshooting
Q: My fish pieces broke apart while cooking. What did I do wrong?
A: Most likely you stirred the fish too much around Step 6. Instead, just swirl the pan gently, and give the fish a moment to firm up for a couple of minutes before you go touching it again.
Q: The curry tastes bitter. Can I make it better?
A: Your methi may not have been sweated long enough before adding salt in Step 4. Next time, wait those extra couple of minutes, keep it uncovered first, then add the salt.
Q: If I use less oil in Step 1 and Step 2, will it still taste right?
A: You can reduce it a little, but mustard oil is doing the heavy lifting for flavor, not only sautéing onions, so don’t remove it completely, okay?
Q: The tomatoes in Step 3 aren’t getting soft. Why is that happening?
A: Try covering the pan for a minute or two on low heat. It helps a lot to soften surprisingly fast.
Q: My fish smells too strong even after marinating in Step 1. Why?
A: Next time add a squeeze of lemon into the marinade. Just one hour of marination sometimes doesn’t fully mellow the smell, so the lemon helps.
Recipe Card
Fish Methi Curry
Ingredients
To marinate the fish pieces:
- 500 grams Katla fish or Rohu
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 2 tbsp ginger garlic paste
- 1 tbsp mustard oil
To make the fish curry:
- 100 grams methi Fenugreek leaves, finely chopped
- 50 grams green garlic finely chopped
- 2 pieces onions medium size, sliced roughly
- 2 pieces tomatoes medium size, thin slices
- 1 tsp salt
- 1 tsp chili flakes
- ½ tsp Kashmiri red chili powder
- ½ tsp fenugreek seeds
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp carom seeds ajwain
- 2 tbsp mustard oil
- ½ cup water
Instructions
- Marinate 500 grams of Katla fish with 1 tsp each of salt, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala powder along with 2 tbsp of ginger garlic paste and 1 tbsp of mustard oil. Keep it aside for an hour. (Pro Tip: I rub the mustard oil in last as it seals the spices onto the fish instead of washing them off).
- Fry 2 pieces of onions (medium size, sliced roughly) in 2 tbsp mustard oil on a medium flame in a pan for 2 minutes until golden brown.
- Then add thin slices of 2 pieces of medium-sized tomatoes. When they are soft, add 50 grams green garlic and 100 grams methi (Fenugreek leaves), both finely chopped.
- When they reduce, let the methi and green garlic sweat uncovered for a couple of minutes first. Then add 1 tsp salt, mix nicely, cover and cook on a medium flame for 3 to 4 minutes. (Pro Tip: Methi turns bitter if rushed. Let it sweat fully before adding salt).
- When they are nicely cooked and the oil separates, add 1 tsp of chili flakes and ½ tsp each of Kashmiri red chili powder, fenugreek seeds, cumin seeds, coriander seeds, and carom seeds (ajwain). Mix nicely.
- Add the marinated fish. Coat the masala gently on the fish pieces.
- Add ½ cup of water. Cover it and cook for about 10 minutes on a low flame.
- Give it a final mix. Check the doneness. Dish it out.
- Your quick and tasty homemade fish methi curry is ready. Garnish it with garlic chutney and enjoy.
