Fish In Fenugreek Leaves Recipes

FISH IN FENUGREEK LEAVES

Fish in fenugreek leaves image

Make and share this Fish in fenugreek leaves recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Asian

Time 59m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/4 kg kingfish, cut in large pieces
2 bunches fenugreek leaves
1 bunch coriander leaves
4 pieces green chilies, slit
1/4 teaspoon ginger paste
1/4 teaspoon garlic paste
2 medium tomatoes, chopped
1 medium onion, peeled and chopped
1/4 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoons red chili powder
1/4 teaspoon garam masala powder
2 tablespoons oil
salt

Steps:

Heat 2 tbsps.
oil in a pan.
Add cumin.
Allow to splutter.
Add the chopped onion.
Fry till it is golden brown.
Add ginger and garlic pastes.
Slit green chillies and chopped tomatoes.
Cook till the oil separates.
Add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala powder and salt to taste.
Saute for 2 minutes.
Add fenugreek leaves and corriander leaves.
Add the King fish pieces.
Mix well.
Close the pan.
Cook till the fish is soft.
Serve as a side dish or main dish with rice or chappatis.

Nutrition Facts : Calories 191.6, Fat 14.9, SaturatedFat 1.9, Sodium 59.6, Carbohydrate 14.6, Fiber 4.8, Sugar 6.3, Protein 3.3

FISH BAKED IN VINE LEAVES WITH FENNEL AND LEMON

Fish Baked in Vine Leaves with Fennel and Lemon image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons each finely chopped flat leaf parsley
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fennel greens
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 (6ounces) fillets of white fish, such as bass, snapper, halibut, perch, mullet, or pike
1 small fennel bulb, halved lengthwise and very thinly sliced crosswise
3 1/2 inch thick slices lemon, halved
3 tablespoons unsalted butter
About 36 large vine leaves, well rinsed
3 plum tomatoes, peeled, seeded, and diced
Extra virgin olive oil, for drizzling

Steps:

In a large, shallow ceramic or earthenware baking dish, combine the olive oil, lemon juice, herbs, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat all sides evenly. Cover with plastic wrap and marinate in the refrigerator for 1 to 2 hours. Preheat the oven to 375 degrees. Remove the fish from the marinade. Lay out 3 or 4 vine leaves on the counter, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Place a piece of fish on top and scatter a few more slices of fennel on top of it. Top the fennel with 1 slice of lemon and 1/2 tablespoon of the butter. Wrap the fish in the vine leaves and lay it, seam side down, in an ovenproof baking dish. Repeat with the remaining fish. Bake for about 30 minutes, until the fish is opaque (you can peek to make sure they are done). Garnish each package with some of the diced tomato. Serve immediately and let the diners unwrap their own fish. Pass a small cruet of extra virgin oil for drizzling.

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