Bring the taste of tradition to your table with Mughlai Fish Curry—a seafood lover’s dream. Tender fish in a rich, aromatic gravy with bold spices that awaken your senses. Perfect with naan or rice for a comforting meal! #HappyCookingToYou #foodfusion #araywahh
Ingredients:
-Hari mirch (Green chilli) paste 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Himalayan pink salt ½ tsp or to taste
-Haldi powder (Turmeric powder) ¼ tsp
-Lemon juice 1 & ½ tbs
-Surmai (King fish) pieces 800g
-Kaju (Cashew nuts) 12-15 soaked in hot water
-Khopra (Desiccated coconut) 2 tbs
-Laung (Cloves) 2-3
-Hari elaichi (Green cardamom) 2-3
-Dahi (Yogurt) ¼ Cup
-Water 3-4 tbs
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 large
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Curry patta (Curry leaves) 7-8
-Hari mirch (Green chilli) 3-4
-Tamatar (Tomatoes) pureed 3 medium
-Dhania powder (Coriander powder) 2 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Himalayan pink salt 1 tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Water 1 & ½ Cup or as required
-Kasuri methi (Dried fenugreek leaves) ½ tbs
-Hara dhania (Fresh coriander) chopped
Directions:
-In a dish,add green chilli paste,ginger garlic paste,pink salt,turmeric powder,lemon juice & mix well.
-Add fish pieces & rub well,cover with cling wrap & marinate for 15-20 minutes.
-In a grinder,add cashew nuts,desiccated coconut,cloves,green cardamom,yogurt & water,grind well & set aside.
-In a frying pan,add cooking oil,marinated fish pieces & shallow fry on medium flame from both sides until light golden & set aside.
-In the same frying pan,add onion & sauté until light golden.
-Add ginger garlic paste,curry leaves,green chillies & mix well.
-Add pureed tomatoes,coriander powder,turmeric powder,cumin seeds,pink salt,red chilli powder, garam masala powder & mix well.
-Add fresh coriander & mix well,cover & cook on low flame for 6-8 minutes then cook on high flame until oil separates.
-Add ground paste,mix well & cook on low flame for 2-3 minutes.
-Add water & mix well.
-Add dried fenugreek leaves,mix well & cook on low flame for 1-2 minutes.
-Now add fried fish pieces,cover & cook on low flame for 8-10 minutes.
-Garnish with fresh coriander & serve with boiled rice/chapati.
