Mughlai Fish Curry Recipe
Overview
Embark on a culinary journey with this Mughlai Fish Curry, where succulent mackerel is enveloped in a rich and aromatic sauce, perfect for a hearty lunch. Infused with traditional spices and paired with wholesome sides, this dish embodies the essence of Mughlai cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mackerel fish (cut into halves) | 2 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Lemon juice | 1 |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Milk | 1/2 cup |
| Garam masala powder | 2 teaspoons |
| Salt | To taste |
| Sunflower Oil | For cooking |
| Poppy seeds | 2 tablespoons |
| Onion | 1 (chopped) |
| Garlic | 4 cloves (minced) |
| Ginger | 1 inch (chopped) |
| Whole black peppercorns | 1 teaspoon |
| Coriander seeds (Dhania) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Badam (Almond) | 5 (soaked and peeled) |
| Vinegar | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | High |
| Carbohydrates | Moderate |
| Fats | Low |
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Servings
- Servings: 4
Instructions
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Prepare the Poppy Seeds: Begin by adding approximately 1/2 cup of boiled water to the poppy seeds, allowing them to soften for a few minutes. This step enhances their texture, making them easier to grind into the curry.
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Make the Paste: In a mixer, combine the softened poppy seeds with chopped onion, minced garlic, chopped ginger, whole black peppercorns, coriander seeds, cumin seeds, red chilli powder, turmeric powder, almonds, and vinegar. Blend these ingredients until they form a smooth paste, rich in flavor and aroma.
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Marinate the Fish: In a separate bowl, marinate the mackerel pieces with turmeric powder, lemon juice, and salt. Allow the fish to soak in the flavors for at least 30 minutes before cooking.
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Sear the Fish: Heat a kadai (wok) over medium heat and add sunflower oil. Once the oil is hot, carefully add the marinated fish pieces. Sear them for about 2 minutes on each side until they are lightly roasted. Remove the fish from the kadai and set aside.
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Cook the Onion Paste: In the same kadai, add the prepared onion paste. Roast the mixture well, stirring frequently, until the raw smell of onions disappears. This process can take around 30 minutes. The longer you roast, the more depth of flavor will develop.
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Combine Ingredients: Once the onion paste is well-cooked and has released oil, stir in the whisked curd, mixing it thoroughly. Continue cooking until the mixture thickens slightly.
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Incorporate the Fish: Gently add the seared fish pieces back into the kadai, followed by the garam masala powder. Carefully stir to combine, ensuring the fish is well-coated with the sauce.
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Final Touches: Pour in the milk and add salt to taste. Stir lightly, checking for seasoning, and allow the fish to simmer in the curry for a few minutes to absorb the rich flavors.
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Serve: Once cooked, switch off the heat and garnish the curry with freshly chopped coriander leaves. Serve the Mughlai Fish Curry hot alongside Whole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad for a complete and satisfying meal.
Serving Suggestions
Pair your Mughlai Fish Curry with warm, flaky Whole Wheat Lachha Paratha and a refreshing Pudina Pyaaz Kachumber Salad to enhance the meal experience, bringing together the rich flavors of Mughlai cuisine with the freshness of salad.
Indulge in this delightful dish that not only nourishes the body but also warms the heart, making it a true culinary celebration of flavors! Enjoy your cooking adventure!
