Kasuri Methi Mach (Dry Fenugreek Flavoured Fish Curry) Recipe
Description:
Kasuri Methi Mach is a delightful Bengali fish curry that can be your go-to meal when you’re short on time but still want to prepare something flavorful and delicious. This recipe uses fresh fish, particularly rohu (katla or any carp), and combines it with a simple marinade and spices. The dish takes very little time to cook, and the unique flavor of kasuri methi (dried fenugreek leaves) brings out the best in the fish, making it a great choice for busy days when you need to serve an elaborate meal.
Cuisine: Bengali
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rohu fish (or Katla or any Carp) | 8 pieces (approx. 100g) |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) | 1/2 teaspoon |
| 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 |
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Instructions:
-
First Marination:
Begin by washing the fish pieces thoroughly. Marinate them with turmeric powder, salt, and lemon juice. Let it sit for 15-20 minutes to absorb the flavors. -
Second Marination:
After the first marination, drain out any excess liquid. In a separate bowl, beat the curd (yogurt) well, adding salt and sugar. Add the ginger paste, garlic paste, and the fish pieces to this mixture. Mix thoroughly and let it marinate again for an additional 15 minutes. -
Cooking the Fish:
Heat mustard oil in a kadai or a heavy-bottomed pan over medium heat. Add half of the kasuri methi to the hot oil and stir briefly to release its fragrance.
Now, add the marinated fish pieces along with the remaining marinade. Stir gently to ensure the fish is coated in the spices and curd mixture. Cover and cook for about 8-10 minutes until the fish is fully cooked. -
Finishing Touches:
Once the fish is cooked through, sprinkle the garam masala powder over the curry and mix gently.
Crush the remaining kasuri methi between your palms and sprinkle it over the cooked fish curry. This will add an aromatic and slightly bitter taste that complements the dish perfectly.
Remove from the heat and let it rest for 5 minutes to allow the flavors to meld together. -
Serving:
Serve the delicious Kasuri Methi Mach with steamed rice for a comforting Bengali-style meal. For an even more authentic experience, pair it with a side of Bengali-style Sheem Poshto (a traditional Bengali vegetable dish).
Tips:
- Freshness of Fish: The success of this dish depends on the freshness of the fish. Opt for fresh rohu, katla, or any carp for the best results.
- Marination Time: Ensure that you allow the fish to marinate for the suggested time to infuse the flavors deeply.
- Kasuri Methi: The kasuri methi adds a distinct flavor to the dish. Don’t skip this ingredient, as it plays a vital role in the dish’s aroma and taste.
This simple yet delicious Bengali fish curry is perfect for a weekday meal when you’re craving something light, flavorful, and healthy. Enjoy!
