Methi Rui/ Rohu cooked with fenugreek leaves
Rui macher jhol(rohu curry) is comfort food for a Bengali. But in winter when you get good produce of methi/fenugreek leaves I found a good way to put these healthy and aromatic leaves on my family member’s plate. This recipe is simple to prepare yet I can assure you that you can prepare this even when you have guests at your place. All you need is some steaming rice to go along with. Lebu(lemon) and lonka(green chilies) are an addition. Well, bangalir “maach bhat”!!!!!!
Methi Rui
Course: Main course
Cuisine: Indian
Preparation time: 10 mins
Cook time: 30 mins
Servings: 5
Ingredients
- 5 Rohu/Rui fish steaks
- 1 onion roughly chopped
- 1 onion thinly sliced
- 1 tomato chopped
- 1 inch of ginger
- 4-5 cloves of garlic
- 3-4 green chilies
- ¼ teaspoon of whole cumin seeds
- 1+1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala powder
- Salt to taste
- 2 bay leaves
- 4 tablespoons of mustard oil
- 1 tightly packed cup of fresh methi/fenugreek leaves
- 2 tablespoons of cream (See Notes)
Directions
- Coat the fish with salt and turmeric and leave it.
- Make a paste of the onion, tomato, ginger and garlic.
- Take the methi leaves, remove them from their stems and wash them properly.
- Take a kadai/pan and heat it. To it add about 2 tablespoons of oil.
- Once the pan is hot add the fish pieces and fry them on both the sides. Remove the fried fish in a separate bowl.
- To the same kadai, add the remaining oil. Once the oil is hot, add the bay leaves and whole cumin seeds.
- As the cumin starts spluttering add the thinly sliced onions to the kadai and saute for couple of minutes. Do not brown them.
- Now, add the onion and tomato paste and continue cooking on medium flame. Add the green chilies, salt, turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder and stir for 1 minute.
- Add about ¼ cup of water along with the methi leaves and continue cooking stirring occasionally.
- Cook till you see that all water has evaporated and oil starts leaving the sides of the pan.
- Add the fried fish steaks to the kadai/pan.
- Now, add about 1 cups of water and let it simmer.
- Then, add the cream and continue simmering till you achieve a desired consistency. I prefer to keep the gravy (jhol) not very watery.
- Turn off the flame and serve with hot steamed rice.
Step by step instructions to prepare Methi Rui
Coat the fish with salt and turmeric and leave it.
Make a paste of the roughly chopped onion, tomato, ginger and garlic.
Take the methi leaves, remove them from their stem and wash them properly.
Take a kadai/pan and heat it. To it add about 2 tablespoons of oil. Once the pan is hot add the fish pieces and fry them on both the sides. Remove the fried fish in a separate bowl.
To the same kadai, add the remaining oil. Once the oil is hot, add the bay leaves and whole cumin.
As the cumin starts spluttering add the thinly sliced onions to the kadai and saute for couple of minutes. Do not brown them.
Now, add the onion and tomato paste and saute them. Add the green chilies, salt, turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder and stir for 1 minute.
Add about ¼ cup of water along with the methi leaves and continue cooking stirring occasionally.
Cook till you see that all water has evaporated and oil starts leaving the sides of the pan.
Add the fried fish steaks to the kadai/pan.Now, add about 1 cups of water and let it simmer.
Then, add the cream and continue simmering till you achieve a desired consistency. I prefer to keep the gravy (jhol) not very watery.
Turn off the flame and serve with hot steamed rice with some lemon(lebu) and green chilies(lonka) on the side.
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