In memoriam : Rummana Zaman

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Tilapiar Methi Chochori (Tilapia with Fenugreek)

Serves four people.

  • Tilapia - 5 to 6 pieces
  • Fenugreek - 1 teaspoon
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Lemon juice - 2 tablespoons
  • Ground turmeric - ½ teaspoon
  • Sliced onions - ½ cup
  • Green chili - 3 to 4
  • Whole cumin - ½ teaspoon
  • Salt - 1 teaspoon
  • Oil - ¼ cup
  • Clean the fish pieces a few times with water and a little bit of salt or vinegar.
  • Once cleaned, mix them with ginger, garlic, lemon juice, turmeric, salt in about ½ cup of water to a pan, cover and cook over low heat.
  • Turn the pieces over after 2 to 3 minutes.
  • Once the water dries out, take them off the heat and keep aside for cooling.
  • De-bone the fish pieces as much as possible without breaking the pieces.
  • Heat oil in a separate pan and add the fenugreek, whole cumin and onion.
  • Once the turn slighly reddish, add in the fish pieces with green chili.
  • Cover and saute over low heat for 5 to 6 minutes. Stir a few times.
  • Once the oil separates out, turn off the heat.
  • Serve hot.


adnan said...

Ms. Rummana,

Apni to pura fatay feltesen :-) Apnar recipe guli khubi chomotkar, aar Thanks again for the shutki recipes, last year net e koto khujlam ei recipe! Ekhon beef er ekta traditional recipe (rejala, kalia etc.) parle dien, taholei apnar collection besh purnota pabe :-)

Rummana Zaman said...

Thanks Adnan! Hope the dishes turned out well!