Methi Aur Machali Ka Saag
Fish with Fenugreek Leaves
I am feeling very happy with the response that I have got so far, thanks to everyone who has helped me on this endeavor. I couldn’t have started this website without help from a lot of people. One of them, who created this website, is my dear nephew who is a professional web designer. All I did was to make one phone call and one email to him about what I was wanting to do, and tada in couple of days he replied to me in an email Masi (Aunty) website is up and running. I did not know anything about posting so I had to do a lot of test posts. There were more glitches with the website, another email to him, tada that was fixed too. After everything was fixed I told him I want to change the whole outlook (that was too much for me do with my limited knowledge of websites), but in a couple of hours that too was fixed by him. He’s been there for me all the time. After he saw some of my pics on the album he mentioned that he does not like bhaji’s (just like my son who does not like bhaji’s also) and commented on the picture of Methi Machi which is why he put it up on the template. That’s when I had decided that Methi Machi will be dedicated to him as my way of thanking my dear nephew who has been so supportive of my idea of blogging and has worked so hard for this website. What will I do without you Ritesh…?
A lot of visitors have emailed me that I should post some Sindhi non vegetarian recipes. This is my version of the traditional recipe.
All my vegetarian viewers, there will be a vegetarian version of this recipe coming up soon.
- 1 bunch chopped fresh methi leaves
- ½ bunch chopped Coriander leaves
- 2 medium onions chopped finely.
- 3 Catfish fillets/3 Medium Pomfrets sliced
- 1 tsp jeera
- 12 flakes of garlic (if very big flakes, please put less)
- 3 tomatoes (fresh, canned, or pureed)
- 1 tsp haldi powder+ 1 tsp for rubbing on fish
- 2 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp Maida(all purpose Flour)
- 1 cup water
- Oil for frying fish and for cooking methi
- Salt to taste
For Fish Fry:
- Wash the fish add haldi, salt and keep aside for 10 mins.
- Fry the fish in a shallow frying pan until done and some dry masalas (red chilies and coriander powder). Keep aside.
For Methi Gravy:
- Heat oil, add jeera, chopped onions and fry them till they begin to brown.
- Add the washed and chopped methi leaves and cook till methi starts to brown.
- Add coriander leaves, fry for few more mins.
- Add garlic, haldi, red chili powder, coriander powder, Maida and tomatoes. Cook for about 10-12 mins until done.
- Add water and cook for few more mins.
- Note if you like it dry omit out the water. I like the gravy and therefore add water.
- Now mix the fish and the cooked methi together.
- Add some lime juice and serve hot with phulkas /parathas/ rotis.
Keep it simple, keep it Sindhi.