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Methi Machli – Fish with Fenugreek Sauce


  • 3 firm white fish fillets 4 Oz each
  • 1 tsp lemon juice
  • 1/4 tsp ground turmeric
  • 1/2 C Plain greek yogurt
  • 2 Tbs mustard oil preferable or use any other oil
  • 1/4 tsp Fenugreek seeds slightly crushed in a spice grinder
  • 3/4 C finely chopped yellow onion
  • 3 Tbs finely chopped ginger
  • 1 C firmly packed frozen fenugreek leaves 3 cups if using fresh leaves
  • 2- 3 fresh green Thai chillies
  • 1 tsp ghee
  • 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • Salt to taste
  • 1 clove finely powdered


  • Blender


  1. Cut the fish fillets in two's and smear on the turmeric and lemon juice on to the cut up pieces.
  2. whisk the yogurt and dunk the fish pieces in it and let it marinate for a few minutes.
  3. Heat mustard oil in a pan. Once it starts to smoke, add the crushed fenugreek seeds. Quickly add in the onions and saute until onions are caramelized and turn a light shade of brown. Add in the ginger and saute some more. Now add the fenugreek leaves and the thai chillies and cook for a few minutes. If using fresh fenugreek, cook until the leaves are completely wilted.
  4. Add in a cup of water, switch off heat and allow to cool.
  5. Process in a food blender just until smooth.
  6. Heat the ghee in the pan you cooked the fenugreek in. Add in the fish fillets, reserving the extra marinade. Cook for a couple of minutes on each side and keep aside.
  7. Using the same pan, add the processed fenugreek mix back into it and set to cook on medium heat. Add in the reserve marinade and cook for 5 minutes, covered. Add in the cumin, coriander and ground clove and salt. Stir to combine and cook until the sauce thickens and oil separates
  8. Add in Half a cup of water and the fish and bring it all to a boil, cook on simmer for another 5 minutes. Serve with Rice or naan.