Mughlai Fish Curry Recipe
Description:
Mughlai Fish Curry is a delectable and aromatic dish that blends the richness of traditional Mughlai flavors with the tender texture of mackerel fish. Unlike the typical coconut-based curries, this recipe features a creamy, spicy gravy made with yogurt, milk, and a unique combination of roasted spices. This flavorful curry pairs perfectly with hot steamed rice, pulao, or a simple phulka, offering a perfect balance of spice, creaminess, and richness.
Cuisine: Mughlai
Course: Lunch
Diet: High Protein Vegetarian (with fish)
Ingredients
Fish and Marinade
| Ingredient | Quantity |
|---|---|
| Mackerel fish | 2, cut into halves and scored |
| 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 |
| Oil | As needed |
Ingredients to Grind
| Ingredient | Quantity |
|---|---|
| Poppy seeds | 2 tablespoons |
| Onion | 1 large |
| Garlic | 4 cloves |
| Ginger (chopped) | 1 inch |
| Whole Black Peppercorns | 1 teaspoon |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Whole Almonds (Badam) | 5 whole |
| Vinegar | 1 tablespoon |
Preparation Time:
5 minutes
Cooking Time:
30 minutes
Instructions
-
Prepare the Poppy Seed Paste:
Begin by adding about half a cup of boiled water to the poppy seeds to soften them. Allow them to sit for a few minutes until they become tender. -
Grind the Spice Paste:
In a mixer, add the soaked poppy seeds, onion, garlic, ginger, whole black peppercorns, coriander seeds, cumin seeds, red chili powder, turmeric powder, almonds, and vinegar. Grind everything into a smooth, thick paste, ensuring all the ingredients are well blended. -
Marinate the Fish:
In a bowl, combine the mackerel fish with turmeric powder, lemon juice, and salt. Mix well, ensuring the fish is evenly coated with the marinade. Allow it to sit for at least 30 minutes to absorb the flavors. -
Cook the Fish:
Heat oil in a large kadai (wok or deep pan). Once hot, carefully add the marinated fish pieces and cook them on each side for about 2 minutes or until lightly roasted and golden. Remove the fish from the kadai and set aside. -
Prepare the Gravy:
In the same kadai, add the ground onion paste. Roast it well on medium heat until the raw smell of onions disappears, and the paste thickens and releases oil. This process will take about 20-30 minutes, so be patient and stir occasionally to avoid burning. -
Add the Yogurt and Simmer:
Once the onion paste has thickened, add the whisked curd (yogurt) to the kadai. Stir continuously until the curd thickens and blends well with the paste. Allow this to cook for a few minutes. -
Combine Fish with Gravy:
Gently add the roasted fish pieces back into the kadai. Sprinkle the garam masala powder over the fish and stir carefully to avoid breaking the pieces. Add milk and stir again to combine. Taste for seasoning and add salt as needed. -
Simmer and Finish:
Let the fish cook in the gravy for an additional 5-10 minutes, allowing the flavors to meld together. The fish should absorb the curry’s richness, and the gravy should thicken to a creamy consistency. -
Serve:
Once the curry is ready, switch off the heat. Garnish with freshly chopped coriander leaves for a burst of color and flavor.
Serving Suggestions
Serve your Mughlai Fish Curry hot, accompanied by Whole Wheat Lachha Paratha and a refreshing Pudina Pyaaz Kachumber Salad for a complete, satisfying meal. This combination brings a balance of textures and flavors, perfect for a family lunch or a special occasion.
Nutritional Information (Per Serving – Approx. 1/4 of the recipe)
| Nutrient | Value |
|---|---|
| Calories | 310 kcal |
| Protein | 25 g |
| Carbohydrates | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sodium | 350 mg |
| Cholesterol | 50 mg |
| Calcium | 120 mg |
Tips for the Best Mughlai Fish Curry:
- Marinate the Fish: Ensure that the fish is marinated for at least 30 minutes. This step helps infuse the fish with the turmeric and lemon flavors, making it tender and aromatic.
- Slow Roasting of Onion Paste: The longer you roast the onion paste, the richer and deeper the flavor will be. Be patient during this step for the best taste.
- Adjust the Spices: Depending on your preference, you can adjust the amount of red chili powder and garam masala to make the curry spicier or milder.
This Mughlai Fish Curry will undoubtedly become a favorite in your culinary repertoire, offering a luxurious and spicy meal that pairs wonderfully with a variety of sides. Enjoy!
