|Methi Shaak Diye Maacher Jhol|
The methi shaak (fenugreek greens) was sitting around in the fridge for a couple of days and most of it turned yellow, so this photograph does not do full justice to the recipe. Also, I didn't have enough fish so I added an oriental eggplant and russet potato. This was delicious, regardless of any drawbacks or deficiencies!
½ kg. (1 lb.) rohu fish
2 bundles coriander leaves, washed & roughly chopped
2 bundles methi leaves, washed & roughly chopped
3 tomatoes, chopped
2-3 green chillies, chopped
2-3 green chillies, slit at stem end
4-5 cloves garlic, chopped
1 tsp. turmeric powder
1 Tbsp. chilli powder
1 Tbsp. coriander powder
1 cup mustard oil
salt to taste
- Set aside some coriander leaves, slit green chillies and 1 Tbsp. mustard oil for garnishing.
- Cut fish into large pieces, rub in turmeric & salt, and set aside to marinate for 1 – 1 ½ hours.
- Heat the oil in a kadai.
- Add garlic pieces and fry until light brown.
- Save some coriander leaves and slit green chillies for garnishing.
- Add methi and coriander leaves and fry until it changes colour.
- Add tomatoes and fry for some more time.
- Add remaining ingredients and finally the fish pieces.
- Slowly turn them over from time to time.
- Sprinkle a little water, cover and cook on a slow fire.
- Garnish with reserved coriander leaves, slit green chillies, mustard oil and serve with steamed Basmati rice.