Kasuri Methi Mach Recipe – Dry Fenugreek Flavoured Fish Curry
Cuisine: Bengali
Course: Dinner
Diet: High Protein Non-Vegetarian
Servings: 4
Introduction
Experience the delightful flavors of Bengali cuisine with this Kasuri Methi Mach recipe, featuring tender fish marinated in a creamy yogurt sauce and infused with the aromatic essence of dried fenugreek leaves. This dish not only highlights the rich culinary heritage of Bengal but also brings a touch of comfort to your dining table, making it an excellent choice for a weekday meal or a special family gathering. Pair it with steamed rice and Bengali Style Sheem Poshto for an authentic experience that will transport your taste buds to the heart of East India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rohu fish (or Katla or Any Carp) | 8 pieces |
| Curd (Dahi / Yogurt) | 100 grams |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Ginger paste | 1/2 teaspoon |
| Garlic paste | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Sugar | 1/2 teaspoon |
| Mustard oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | ~25g |
| Carbohydrates | ~8g |
| Dietary Fiber | ~1g |
| Sugars | ~2g |
| Total Fat | ~15g |
| Saturated Fat | ~2g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 30 minutes |
| Cooking Time | 15 minutes |
| Total Time | 45 minutes |
Instructions
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Marinate the Fish: Begin by washing the pieces of Rohu fish (or your choice of carp). In a mixing bowl, combine turmeric powder, lemon juice, and salt to create a marinade. Coat the fish pieces evenly with this mixture and let them sit for 15 to 20 minutes to absorb the flavors. This initial marination is crucial for enhancing the taste of the fish.
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Second Marination: After the initial marination, drain any excess liquid from the fish. In a separate bowl, beat the yogurt until smooth and creamy, adding a pinch of salt and sugar to balance the flavors. To the yogurt, add ginger paste and garlic paste, followed by the marinated fish pieces. Mix gently to ensure the fish is well-coated in the yogurt mixture. Allow this to marinate for an additional 15 minutes.
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Cook the Fish: In a kadai or a heavy-bottomed pan, heat the mustard oil over medium heat. Once the oil is hot, add half of the kasuri methi, stirring quickly to release its aroma. Next, gently add the marinated fish along with all the remaining marinade from the bowl. Cover the pan and let the fish cook for about 8 to 10 minutes, or until it is cooked through and flakes easily with a fork.
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Finishing Touches: After the fish has cooked, sprinkle the garam masala powder over the top, mixing it in gently to avoid breaking the fish apart. To enhance the flavor further, crush the remaining kasuri methi between your palms and sprinkle it over the cooked fish curry. This step adds a wonderful fragrance and flavor that is characteristic of this dish.
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Rest and Serve: Remove the pan from the heat and let the curry rest for about 5 minutes. This allows the flavors to meld beautifully. Serve your Kasuri Methi Mach hot, accompanied by steamed rice and a side of Bengali Style Sheem Poshto for a wholesome meal.
Tips for the Perfect Kasuri Methi Mach
- Fish Selection: While Rohu is traditional for this recipe, you can substitute it with Katla or any carp variety that is available to you. Ensure the fish is fresh for the best results.
- Adjust Spice Levels: If you prefer a spicier curry, feel free to add chopped green chilies while cooking the fish.
- Storage: This dish can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on low heat to avoid overcooking the fish.
With its rich flavors and comforting textures, Kasuri Methi Mach is sure to become a favorite in your culinary repertoire, inviting you to savor the essence of Bengali cuisine right at home. Enjoy the journey of creating this flavorful dish and share it with your loved ones for a delightful dining experience!
