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4 fish steaks, about 375g each
salt, to taste
4 tbsp vegetable oil
2 medium onions, sliced
2 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp red chili powder
2 tsp ground turmeric
2 medium tomatoes, chopped
300g, plain yoghurt
4 tbsp chopped fenugreek leaves (if using
dried fenugreek leaves, use only 2 tbsp)
2 tbsp chopped coriander (cilantro) leaves
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Method :
Place the
fish steaks in a bowl and rub all over with salt. Set aside. Heat the
oil in a wide, shallow pan. Add the onion and sauté over a high heat
until golden brown. Reduce the heat and add the ginger and garlic. Sauté
for 1-2 minutes. Add the chili powder and turmeric. Sauté for a further
1-2 minutes. Now add the tomatoes, increase the heat and cook for 4-5
minutes. Meanwhile, whisk the yoghurt until smooth and set aside. Add
the fenugreek leaves to the pan and stir fry for a few minutes. Add the
yoghurt and bring to a fast boil, stirring continuously so that the
yoghurt does not curdle. Reduce the heat and simmer for 4-5 minutes. Add
the fish steaks and cook for 8-10 minutes, until done. Check the
seasoning and adjust with salt if necessary. Stir in the coriander.
Serve hot.
The dish come
from Bombay, the most cosmopolitan city in India. People from all parts
of the country have made Bombay their home, bringing with them their
cultures, cuisines and religions. The local cuisine is really a fusion
of different regional cooking styles. The inspiration for the fenugreek
leaves (machi methi) comes from Bengal and the Punjab - two very diverse
regions of Indian. Though the best results are obtained by using fresh
leaves, these are not readily available. Dried leaves can be substituted
and are available from Asian food stores.
Serves 4 - 6
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