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Joydeep Pal

Methi Fish ( Salmon in Fenugreek Leaves)


Fish is one of the hot favourites among the Bengalis and you can find different varieties of recipe. While this time, I have used fresh Salmon fillets to cook in a fenugreek leaves based gravy, other types of fish can also be used as well.

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  • 250gm Salmon
  • 2 or 3 Green Chillies (dependent on required hotness)
  • 1 tablespoons of Ginger Paste
  • 8-9 tablespoons of Oil : Mustard Oil/ Sunflower oil
  • Spices:
  • Red Chilli: 1 whole
  • Cummin Whole(Jeera): 1/4 teaspoon
  • Cinnamon (Darchini): 1/4 of a stick
  • Cardamom (Elaichi): 3 small one
  • Clove (Labongo/laung): 3
  • Cumin powder (Jeera): 1/2 table-spoon
  • Coriander powder (Dhania): 1/2 table-spoon
  • Turmeric powder (Halud/Haldi): 1 tea-spoon
  • Fenugreek Leaves (Kasoori Methi): 2 table-spoon
  • Water
  • Salt to Taste


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget


Step 1

Wash and cut the Fish in medium pieces. Then marinade the fish pieces with turmeric and salt for 10 mins.

Step 2

Wash and soak the kasoori methi leaves for 4-5 mins.

Step 3

Heat oil in a frying pan and when simmered, fry the fish on both sides until they are golden brown. Keep the fish aside.

Step 4

Add the red chilli, cummin, cardamom, clove and cinnamon to fry little bit.

Step 5

Then, add ginger paste, green chillies and the methi leaves to saute along with cummin and coriander powder.

Step 6

Now, add the fried fish with turmeric powder and salt and mix well with water. Put a lid over the frying pan to cook for 10 mins in medium flame.

Step 7

The food is ready to be served hot with rice.


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