Fish Methi Curry
A Bengali-style fish curry where Katla simmers in a methi and green garlic gravy, mustard oil giving it that sharp, unmistakably homely edge I grew up with.
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.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
You may use a deep-bottom kadai if you want, unlike me cooking it in a frying pan.
If the pungency isn't your thing, any neutral oil works for this recipe, though I prefer mustard oil for that sharp, authentic edge.
If spring onion greens are not available, I would use an extra clove of garlic to get close.
Regular red chili powder also works but use half the quantity. I prefer Kashmiri red chili powder as it is milder and mainly enhances the color, not heat.
Nutrition Info (Estimation Only)
Nutrition Facts
Fish Methi Curry
Amount per Serving
Calories
318
Calories from Fat 171
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
86
mg
29
%
Sodium
264
mg
11
%
Potassium
518
mg
15
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
0.3
g
0
%
Protein
27
g
54
%
Vitamin A
426
IU
9
%
Vitamin C
8
mg
10
%
Calcium
106
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!