Fish In Masala

1 1/2 lbs. fish (washed with salt or vinegar or lemon)
4 green chilies
1 cup of fresh dhuniya leaves (Cilantro / Coriander leaves)
1 tsp. garlic paste
Salt according to taste
1/4 tsp. haldi powder (Tumeric)
2 Tbsp Tamarind water
2 Tbsp yogurt
1 large tomato
1 medium size onion
1 tsp. methi (Fenugreek) (see below)

Grind all the spices together except onion and methi. Fry the onion in
oil. Add the grinded spices and methi. Add the pieces of fish and leave on
very low heat. Cover and cook till soft. Add a little water if necessary.
Do not cook the fish for a long time otherwise it will become hard.

Note: Fenugreek,commonly known as Methi, seeds provide a tangy flavor and
powerful curry scent to the vegetable and lentil dishes. Fenugreek seed
are used in wide range of curry powder. Fenugreek can also be used as a
fresh herb. Fenugreek are always roasted before using. Light roast gives a
mellow flavor and dark roast will give a bitter. Sometimes the seeds are
soaked overnight, when they becomes easier to combine in curry paste.
Soaked seeds can also be used as main ingredient for a vegetable or
chutney.

Fenugreek are used and grown throughout the South Asia. The Fenugreek
plant grows 2 feet tall with light green leaves and white flower. Each
Fenugreek pod gives from 10 to 20 seeds. Fenugreeks are rich in protein,
vitamins and minerals.
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Old Magic 1

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