How to Vegan Perfect Methi rohu fish

How to Vegan Perfect Methi rohu fish Delicious, fresh and tasty.
Methi rohu fish. Rui Methi a creamy preparation made with milk and fenugreek seed. The fish flavour will be infused with methi. This fish dish, we try when we are in hurry and have to cook an elaborate meal for all.
We normally marinate the fish pieces with lime juice and turmeric to get rid of the smell of fish.
Wash fish nicely and marinate with turmeric,salt,chilly powder and lemon juice.
It consists of a spicy rich creamy yoghurt based gravy and mostly prepared when guests come or on some festive occasion and served with steamed rice,pulao or jeera rice.
You can have Methi rohu fish using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Methi rohu fish
-
Prepare 4 pieces of Ruhu fish.
-
You need 1/3 cup of Methi saag cut into small pieces.
-
Prepare 2 tsp of Turmeric powder.
-
You need 2 tsp of Ginger juice.
-
Prepare 3-4 of Green chilli.
-
You need 4/5 tsp of Curd.
-
It’s 1 tsp of Cumin powder.
-
You need of Salt as per necessary.
-
Prepare of Oil optional.
If you wish you can lightly fry the fish pieces and then cook with other ingredients.
This fish recipe goes very well with steamed rice only!
Rohu steaks per kg - Supreme quality Rohu, tasty and flaky they are perfect for cutting in to steaks and grilling, broilling or pan frying.
For an even tastier dish why not season and bake whole.
Methi rohu fish step by step
-
Take a bowl add fishes,and all ingredients.
-
Keep it marinate for 2 hour..
-
Now take a microwave bowl add all ingredients..
-
Keep it for 7 minutes for normal temperature 180 °c..
-
Then after 5 minutes keep it..
-
Now its time to serve with steam rice..
Note: If you are using the tomato, then add the pureed tomato after the above.
How to make Rohu Fish Curry Special.
Wash the fish and rub ginger garlic paste on it.
Now take a pan and put the oil in it.
Note: The Bengali five spice mix consists of equal quantities of fenugreek or methi seeds, nigella seeds or kalonji, cumin seeds or jeera, black mustard seeds or rai, and fennel seeds or saunf.