I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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Friday, 20 May 2011
Methi Maach ( Fish With Fenugreek )
Methi Maach ( Fish ) 400 Grams fillet of Sole / Basa , any of your choice .
Soaked for 30 minutes in water to which 60 ml of white vinegar has been added , then washed and dried .
Cut to medium sized 2" square pieces .
1 Cup yogurt .
1 Medium sized Onion chopped .
1" ginger diced
5 - 6 slit Green Chilies .
3 Tablespoons of fresh cleaned chopped Methi / Fenugreek . ( Adjust accordingly next time )
2 Teaspoons of Kasoori Methi - dry Fenugreek .
3/4 Teaspoon Turmeric / Haldi powder .
1 Teaspoon of Coriander Dhania powder .
1 Teaspoon Cumin / Jeera powder .
Aprox 1 1/2 Teaspoon Salt .
1 Teaspoon of Fenugreek / Methi seeds .
4 Tablespoons mustard oil .
In smoking mustard oil blacken the fenugreek seeds and then discard seeds . Throw in the fenugreek leaves ,onion , ginger and green chillies . Stir around for only 1 minute then mix and add the rest of the ingredients . Simmer for 15 minutes with the raw fish . At the end stir in 1 tablespoon of cold mustard oil for that zing !
The quantity of Fenugreek / yogurt you keep adjusting to your taste as you cook this recipe a few times over.
When no fresh Fenugreek is available , double the quantity of the Kasoori Methi .
I prefer to pan fry the fish separately . I then reduce the mixture to half and then add the fish .