Methi Macchli

Methi Macchli by Soni Sahai


1. Rohu Fish – 1 kg, in 1 inch slices
2. Fresh Methi – 2 Cups
3. Garlic – 4 cloves, chopped
4. Onions – 1 Cup, chopped
5. Turmeric – 1 ½ Teaspoons
6. Chilli Powder – 2 Teaspoons
7. Coriander Powder – 2 ½ Teaspoons
8. Yoghurt – 1 Cup
9. Salt – To Taste
10. Mustard Oil – ½ Cup


Marinate the fish with the turmeric, coriander, chilli powders, the salt and yoghurt.

In a karahi, heat the mustard oil and add the garlic and stir, then add the onions and fry till they are soft but not brown. Put in the fish and the methi leaves together, mix well, then cover and cook till the water evaporates. The fish should be moist, but not dry.

To see the other recipes in the Avadhi Menu, click here

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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