Thursday, December 22, 2011

Rohu Methi Curry

It's in Mumbai at a relative's house I first tasted Rohu Methi Curry. The unique flavour of the gravy basking in the richness of kasuri methi clung to my taste bud. I didn't know even the basics of cooking then. Now when I am up to trying this and that recipe in my recently found enthusiasm for culinary art, I don't know why I took so long to try this one. Better late than never. Here goes an exotic lip-smacking Rohu Methi concoction that has the potency of instantly becoming a success among guests and family alike.





Ingredients:                                                  Cooking time: 30 minutes

ü  6 pieces of Rohu fish

ü  1 large sized onion

ü  5-6 green chillies

ü  3/4 cup of yogurt

ü  1 of ginger paste

ü  1 tsp of garlic paste

ü  1 tsp turmeric powder

ü  1 tsp coriander powder

ü  1 tsp cumin powder

ü  1/2 tsp garam masala powder

ü  1 tsp chilli powder

ü  Salt to taste

ü  1 tsp kasuri methi

ü  1/2 tsp fenugreek seeds or methi seeds

ü  Mustard oil for cooking

Method:

1) Rub turmeric powder and salt on the fish pieces. Deep fry them. (Please note when the oil becomes smoking hot, only then slide in the fish pieces, else the fishes would stick to the bottom of the pan.)

2) In a blender, make a paste out of green chillies and onion.

3) Heat oil in a frying pan. (You may use the same oil used for frying fishes, but then be careful that the fishes are fried on medium to low flame throughout or else fishes fried on high flame might burn the oil and the curry cooked in burnt oil will taste bitter.)

4) When oil turns piping hot, add methi seeds and before it sputters too much, add the onion & green chilli paste. (Don't let methi seeds burn else the curry would taste pungent.)

5) Caramelize the onion and then add ginger-garlic paste, turmeric powder, cumin powder, red chilli powder & coriander powder. Sauté for 2 minutes till spices blend into each other. (If the mixture turns dry, add few tablespoons of water to keep the moist in and sauté.)

6) Add salt and yogurt. (Be careful that the yogurt is whipped well with no lumps remaining before pouring into the curry.) Simmer on medium heat. You may add water at this stage as per your requirement and let the gravy come to a boil.

7) Toss in the fried fish pieces. Sprinkle garam masala powder on top and also kasuri methi. Cook covered on medium heat for 2 minutes more.

8) Serve hot with rice.

2 comments:

  1. Where is the methi seeds in your ingredient list?

    ReplyDelete
  2. Sorry, seems like you entered it last.

    ReplyDelete

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