Fenugreek Coriander Fish Curry

In Konkani, it is called "Methi Kothambari zhalke ghashi". Zhalke is fish, and ghashi is curry in Konkani. This preparation is made with mackerels most often. I prefer to make it with any white firm fish like trout, pomfret, seabass, halibut etc. In India, we make it with many different fish like mackerel, king fish and many more. Mangalore is a coastal town, and fish is available in plenty.

My husband loves this preparation/gravy with freshly made steamed rice, and a vegetable stir fry. This ghashi is traditionally spicy, but it is entirely up to your taste.

Fenugreek (methi) seeds are supposed to help lower blood sugar levels. Recently, I used fenugreek seeds as they help in increasing milk production (lactation) in breastfeeding mothers. Fenugreek may also reduce cholesterol levels, lower inflammation, and is supposed to help with appetite control.

Coriander (kothambari) seeds have similar benefits as well. They also are known to help boost immunity, lower blood sugar levels, improves heart health, promotes gut health and more.

This curry is flavorful and made with minimal ingredients. You can make it as spicy, or as mild as you like. Enjoy!

Coriander Fenugreek Fish Curry/ Kothambari Methi Zhalke Ghashi

Recipe

Ingredients:

• 1 and a 1/2 pound any firm White fish (I used Sea Bass)

• 1 heaped cup Grated Coconut

• 10 Red Chillies, roasted (I used Bedgi chillies. Adjust spice level according to your taste)

• 3 tsp. Coriander seeds, roasted

• 1 tsp. Fenugreek seeds, roasted

• 1 cup Onions, finely chopped (I used 1 medium onion)

• 2 tbsp. Tamarind pulp

• 2 tbsp. oil

• Salt to taste

Steps:

1. Wash and cut the fish into pieces and apply little salt and turmeric and keep aside.

2. Roast the coriander seeds, and fenugreek seeds on medium till it gives a nice aroma.

3. Add in the chillies and roast.

4. Grind the coconut, chillies, tamarind, coriander seeds and methi seeds into a fine paste.

5. Add the ground paste (masala) salt to taste, and enough water to make a gravy. Bring it to a boil.

6. Add in the fish, and additionally cook for 10 - 12 minutes on medium heat. Turn off the heat.

7. Fry the finely chopped onions in hot oil till golden. Pour over the hot fish curry, and cover so as to lock in the flavors.

Notes:

Alternate fish choices (you can use any firm fish of your choice)

- 3 or 4 large mackerels

- Rainbow Trout

- Pomfret or Pompano

- Halibut

- King Fish

I have also made this curry with shrimps/prawns, and crabs too.

While you make the paste, retain the water that you wash the blender with, as that can be used for the gravy later.

Number of chillies vary according to your taste.