How to make Methi Wali Machchi -
Fenugreek leaves not only enhance the nutrient value of this dish but also add a unique flavour.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Fenugreek leaves, Fish fillets (फिश फिले)
Cuisine : Punjabi
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Pomfret With Salsa Verde Seafood Machurian Dum ki Machli Hot Chilli Basil Fish
Methi Wali Machchi Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Methi Wali Machchi Recipe
Fenugreek leaves chopped 1 bunch
Fish fillets 4
Lemon juice 1 tablespoon
Salt to taste
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Ginger chopped 1 inch piece
Garlic chopped 3-4 cloves
Spring Onions chopped 3-4
Green chillies chopped 3-4
Tomato chopped 1 medium
Raw mango peeled and chopped 1 medium
Method
Step 1
Cut the fish into one inch pieces. Marinate them in lemon juice and salt for fifteen minutes. Heat oil in a non-stick pan, add mustard seeds and stir fry till they start spluttering.
Step 2
Add ginger and garlic and stir-fry for a minute. Add spring onions and cook over high heat till onion turns transluscent.
Step 3
Add methi leaves and green chillies and cook for two minutes, stirring continuously.
Step 4
Add tomato and raw mango. Stir and add one cup of water and continue cooking over high heat for six to eight minutes, stirring frequently.
Step 5
Add marinated fish and salt to taste. Cover and simmer over medium heat for three to four minutes or until fish is cooked.
Step 6
Stir gently, check and adjust seasoning. Serve hot.
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