Fenugreek Fish Curry
  • 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
  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.
Recipe by Shef's Kitchen at http://shefskitchen.com/2011/06/27/fenugreek-fish-fillets/