INGREDIENTS
Methi Machi
Servings - 2 - 3
INGREDIENTS
Fish - 680 grams
White pepper - 1 1/2 teaspoons
Salt - 1/2 teaspoon
Lemon juice - 1 tablespoon
Oil - 60 milliliters
Oil - 2 tablespoons
Garlic - 1 teaspoon
Ginger - 1 1/2 teaspoons
Onions - 110 grams
Cumin powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Tomato puree - 400 grams
Fenugreek - 110 grams
Water - 100 milliliters
PREPARATION
1. In a mixing bowl, add 680 grams fish, 1 1/2 teaspoons white pepper, 1/2 teaspoon salt, 1 tablespoon lemon juice and mix it well.
2. Marinate for 1 hour.
3. Heat some oil in a pan, add the marinated fish in it and cook till it turns brown in color from both sides.
4. Heat 2 tablespoons oil in a heavy pot, add 1 teaspoon garlic, 1 1/2 teaspoons garlic and saute for 1 - 2 minutes.
5. Add 110 grams onions and fry till translucent.
6. Then, add 1 teaspoon cumin powder, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
7. Now, add 400 grams tomato puree and mix it well. Cook for 5 - 7 minutes.
8. Add 110 grams fenugreek and mxi it well.
9. Then, add 100 milliliters water and mix it well. Bring it to a boil.
10. Now, add the cooked fish in it and mix it well. Cook for another 3 - 5 minutes.
11. Serve.