Suki Methi Machchi|Dry Fish Curry with Fenugreek leaves

Suki Methi Machchi: Fried fish cooked in garlicky, fresh fenugreek leaves curry ! Many make a gravy like curry by adding caramelized onions and sufficient amount of water. But my mother always made a dry version, and she never used onions in methi subzi hence I am sharing the dry subzi recipe here.

Preparation time: 10 minutes

Marination time: 30 minutes

Cooking time: 15-20 min

Serves: 3

Suki Methi Machchi|Dry Fish Curry with Fenugreek leaves

Suki Methi Machchi|Dry Fish Curry with Fenugreek leaves

Ingredients:

For Marination:

  • Salt
  • 1 tsp Lime juice
  • ½ tsp Turmeric powder

Other Ingredients:

  •  500 gm Surmai fish (King fish), sliced into thick pieces
  •  1 small bunch of fresh fenugreek
  •  2 Tomatoes
  •  2-3 green chillies
  •  Salt
  •  4 cloves of Garlic
  •  1 inch piece of Ginger
  •  ½ tsp Turmeric powder
  •  1 tsp Coriander powder
  •  Some coriander leaves
  •  3 tbsp Oil

Suki Thoom Methi Machchi

Method:

  •  Clean the fish, and marinate with salt, turmeric powder and lime juice for 30 minutes.
  •  Drain and pat dry using kitchen towel.
  • Shallow fry fish (you can deep fry it, too) using little oil, till almost cooked. Be very gentle while flipping sides so as to avoid crumbling of fish. (You can also coat fish with cornflour to avoid sticking and breaking of fish while frying )
  •  Drain on kitchen towel or tissue paper and keep aside.
  •  Pick the leaves of fenugreek and rinse well with water to remove dirt and grit. Drain in colander or spread on newspaper.
  •  Take some oil in another pan or Kadai (you can use the oil left after frying the fish), heat it well and add pounded ginger garlic. Cook for few seconds and add fenugreek leaves and coriander leaves. Mix and cook on high heat till the leaves start to wilt.
  •  Add chopped tomatoes, chillies, salt, turmeric powder and coriander powder. Mix well and cook on medium heat till tomatoes are almost cooked.
  •  Now add fried fish pieces and mix very gently.
  •  Sprinkle some drops of water and cover the pan with a lid.
  •  Cook over the lowest flame for 5-8 minutes till the flavors blend with each other.
  • Add a dash of lemon juice before serving.
  •  Tastes good with plain steamed rice or Roti.

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