Wednesday, October 17, 2012

Methi Seeds Methi Leaves Fish Curry

Methi Seeds Methi Leaves Fish Curry 
King Fish
½ kg
200 gram
Tomato, Tomato paste
350 gram, 50gram
Chili green
Kashmiri red chli
2 tspn
Coriander pwd
2 tbspn
Tumeric, Cumin pwd
Each ½ tspn
To taste
Methi seeds
1 tspn
Fresh methi leaves
1 small bunch

Two gooseberries size

For tempering
Gingelly oil (nallennai)
3 tbpsn
Mustard seeds, sanuf, cumin , whole pepper,
Each ½ tspn
Crushed Garlic
6 pods
Curry Leaves

Coconut pwd (or) 3 inch Coconut pieces
4 tspn (or) 4 pieces

Chopped Coriender Leaves
2 tbspn


Wash the fish and cut into thin slices
Soak the methi seeds for ½ hour and drain keep aside
Wash the fresh methi leaves and drain keep aside.
Soak the tamarind in a  hot water extract the juice.keep aside.
Grind tomato in a mixie/blender to a  smooth paste
In a wide vessel, heat the oil and add whole pepper,cumin, mustard seeds,saunf  and saute until they crackle.  Add crushed garlic and curry leaves and  fry for few minutes.

Add chopped Onion  and fry for 5 minutes.  when onion colour changes brownish , add all powder masalas ,soaked methi seeds, fresh methi,  tomato paste and saute   well for 2 minutes. Add ground tomato paste and ½ cup water boil for 5 minutes. Then add tamarind juice boil for 5 minutes.

Add fish pieces and dissolve the coconut pwder  in ½ hot water add it to fish curry.
Boil  the curry 5 to 7 minutes on low fire .Garnish it with  coriander leaves. Very tempting tangy mouthwatering medicated fish curry is  ready to serve.

Jaleela ‘s Tips

In this fish curry,  adding sesame seed  oil (gingelly oil) and methi leaves and seeds , will prevent you to have stomach ulcer.  
It also reduces the body heat .  This fish gravy is very well goes with kuska rice, bakara khana, naan, roti ,chappathi Idli, idiyappam Dosai etc,….

Viji's virunthu unna vaangka.. Feast for Guru and Asiya's Feast of sacrifice  , Anu's South Indian Cooking series hosted by Spicy treat


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