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June 27, 2011

Fenugreek Fish Fillets

Deftly flipping the two-inch chunks of pale pink fish fillets, without a fancy $25 fish spatula, she was unable to answer my question regarding the kind of fish with which she was cooking.  The quest to find the source of the fish or assure oneself that it’s a sustainable species is not on the forefront of thoughts of a housewife and cook living in India.

The fish consumed there is by default sustainable and fresh, natural and not well-travelled.  Fish isn’t purchased at a counter inside a supermarket and bagged with crushed ice. In fact, they reside temporarily in the open-air fish markets that are on every neighborhood corner in cities like Hyderabad in Andhra Pradesh and Panjim in Goa, close in proximity to their final destination: the cast-iron skillet, or in modern homes, the pricy  9000 rupee-worth Calphalon nonstick skillets.

Imagining a picturesque and colorful bustling market with the smell of the ocean air wafting through? No, that’s not what these markets really look like. Driving by, you wouldn’t even notice them—they are that small. Seems that some of these neighborhood markets only sold a few dozen fish and nothing else: no razorneck clams, no crimson-fleshed salmon, no rusty lump crabmeat in plastic tubs, or scallops that look like miniature pillows on beds of ice. The beauty of Indian markets is that each vendor sells his or her own particular product, whether it is a specific meat or fish, a particular type of clothing, or a variety of spices. The growth of supermarkets is just now pervading the larger cities but they are still few in number compared to the small open-air shops.

Mackerel and pomfret are examples of fish caught and consumed in India’s coastal waters, but in this recipe for fish curry adapted from my husband’s cousin who lives in the suburbs of Hyderabad, I use catfish or tilapia. A mild yet flaky foundation for the curry paste to adhere to is the kind of fish desired for this dish.  Salmon would be more healthful, but would be a wasteful choice for such a generously flavored masala paste.

Print
Fenugreek Fish Curry

Ingredients

  • 2 tablespoons canola oil
  • 3 tablespoons frozen or fresh fenugreek leaves, thawed
  • ½ cup pureed or grated onion
  • ½ teaspoon turmeric
  • 2 teaspoons ginger/garlic paste (about 1 tablespoon grated ginger mashed with 4 cloves grated garlic)
  • 1 teaspoon ground coriander
  • 2 teaspoons red Indian chili powder (extra-hot, like Reshampatti)
  • 1 pound tilapia or catfish fillets, cut into 2 inch pieces and patted dry
  • ¾ teaspoon kosher salt
  • 1 tablespoon finely chopped cilantro

Method

  1. Heat oil in a 10-inch non-stick skillet over medium heat.
  2. Spoon in the fenugreek and cook for about 10 minutes until some darkening occurs.
  3. Carefully pour in the watery onion puree, watching for oil splatter.
  4. Cook for about 5 minutes, until the water evaporates and the onion puree is dry and slightly brown.
  5. Add about 2 tablespoons of water.
  6. Add the turmeric, ginger/garlic paste, and coriander.
  7. Mix well and continue cooking. Allow the water to evaporate again, resulting in a paste-like onion and masala mash.
  8. Add another 1-2 tablespoons water.
  9. Add the chili powder. Mix well and cook for a few minutes.
  10. Again allow the water to evaporate and dry out the paste.
  11. When the masala looks dry, spread it out on the skillet.
  12. Place the fish pieces, one by one, with your hands or a small spatula, onto the masala, gently pushing them into the masala paste.
  13. Sprinkle on the salt.
  14. Cover and cook for about 15 minutes, flipping fish pieces every 5 minutes very gently, one piece at a time.
  15. Uncover and cook 5 more minutes if liquid is still visible. The end result will look like a dry fish curry.
  16. Garnish with cilantro and serve warm.
3.1
http://shefskitchen.com/2011/06/27/fenugreek-fish-fillets/
© Shefaly Ravula/ Shef’s Kitchen www.shefskitchen.com

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19 Comments

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Comments

  1. Laura @ Family Spice says

    July 14, 2011 at 10:32 pm

    We use fenugreek for this Persian herb stew we make. Never seen it fresh or frozen, only dried. Now I have to try it in Indian food!

    Reply
    • shefskitchen says

      July 14, 2011 at 11:05 pm

      Laura, is it Gormeh Sabzi?? Love that dish too!! We have only used dried fenugreek in it though too. Hope you can find some fresh leaves. The aroma from them when they’re being fried is just wonderful.

      Reply
  2. Laura @ Family Spice says

    July 14, 2011 at 10:32 pm

    We use fenugreek for this Persian herb stew we make. Never seen it fresh or frozen, only dried. Now I have to try it in Indian food!

    Reply
  3. cheryl says

    July 1, 2011 at 7:40 pm

    Evocative. You pulled me right in, and planted me right in the middle of Hyderabad, or Panjim.

    Thank you for the brief journey, and for whetting my appetite.

    Reply
    • shefskitchen says

      July 3, 2011 at 10:47 pm

      Cheryl, I only hope you get to visit India sometime, preferably with an Indian…….like myself!

      Reply
  4. susan from food blogga says

    June 29, 2011 at 5:56 pm

    You know I had never eaten catfish until I made one of Monica Bhide’s Indian recipes, and now I really like it. Mackerel and pomfret I have also never tried, but I’d be willing. Also, I buy fenugreek seeds but not leaves. I’ll have to look for them now. Gosh, you really inspired me today, Shef!

    Reply
    • shefskitchen says

      June 30, 2011 at 10:13 am

      Oh I hope you find them Susan! Seems that you’re able to find lots of great ingredients, though……agretti? Had never heard of that until I read your post last week! Wish I could get that here!

      Reply
  5. Valentina says

    June 28, 2011 at 9:50 pm

    love this — how i’d love to be at that little open-air market in Goa! and what a beautiful image (saw it on TS, too!) 🙂

    Reply
    • shefskitchen says

      June 30, 2011 at 10:10 am

      Thanks Valentina! I sure do love TS–every photo just makes my mouth water….

      Reply
  6. amee says

    June 28, 2011 at 9:13 am

    GREAT SHOT!! Nice post. Keep up the good work.

    Reply
  7. shefskitchen says

    June 27, 2011 at 10:26 pm

    @Cilantropist, i think you would love it! your cherry jam by the way was SO delish! I can’t wait to indulge on the spumoni!!
    @AverageBetty, i loved those markets in India. Wish I could go back every year! Thanks for stopping by!
    @Kim, you could try growing it from fenugreek seeds, if you can get your hands on some!
    @Herb, I think you guys would really love this dish! It’s different than a lot of other Indian fish dishes
    @Christian, I’m so happy you have some in your freezer! It’s a fairly quick recipe too believe it or not. Yes, I always want to write that in when I write recipes about fenugreek, but then I think twice about it! I’m glad you mentioned it for me; I wonder if food with fenugreek in it has more effect on milk production than those awful tablets!

    Thanks everyone for stopping by!

    Reply
  8. Christian says

    June 27, 2011 at 10:01 pm

    I love your descriptions of India and the images as well – plus I liked learning more about the open air markets: talk about local! I may have to try this since I have so much frozen fenugreek in the freezer.

    An interesting aside, Fenugreek boosts milk production (big time!) in nursing mothers!

    Reply
  9. Herb says

    June 27, 2011 at 8:45 pm

    I here fenugreek is super healthy. I can’t wait to try this dish out. Thanks for this great recipe.

    Reply
  10. Kim says

    June 27, 2011 at 8:44 pm

    I’ve been craving all SORTS of Indian food, especially with curry.

    I need to figure out where I can get local fenugreek leaves. Then, I’ll make this dish with catfish. 🙂

    [K]

    Reply
  11. averagebetty says

    June 27, 2011 at 3:58 pm

    This sounds so good! I love, love spicy fish!
    I wish we had more small vendors, selling their one specialty item here in America… there is so much more pride in “mom and pop” than “big box.”

    Reply
  12. The Cilantropist says

    June 27, 2011 at 10:09 am

    Wow I have never tried Fenugreek! I followed through your link and the flavor sounds interesting, and combined with these other spicy and aromatic ingredients I bet I would love it. 🙂

    Reply

Trackbacks

  1. Recipe for Keralan Indian Green Bean and Coconut Curry says:
    October 23, 2020 at 5:28 pm

    […] are less ingredients and less cook time, but still have pronounced flavor from spices; look at this fenugreek fish curry for another […]

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You've heard that food is medicine, but food is LIFE! I want you to enjoy both. I'm Shef, a culinary educator, and this website showcases the diversity of ingredients worldwide, using them in interesting recipes, and making them approachable without sacrificing flavor.

Food doesn't have to be boring and flavorless to be good for you. Getting familiar with spices not only heals you, but it adds happiness to your plate. I strive for a happy healthy plate with nutrient-dense well-balanced meals and an occasional dose of sweet!more please


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