Mahi Awadhi with Steamed Basmati Rice

Instructions

1. 1

   Marinate the Fish

   • In a mixing bowl, combine the fish pieces with 1 tbsp ginger-garlic paste, lemon juice, 1/4 tsp turmeric powder, and 1/2 tsp salt.
   • Gently toss to ensure the fish is evenly coated.
   • Set aside to marinate for 20-25 minutes.
2. 2

   Prepare Birista and Fish

   • Heat the oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Add the thinly sliced onions and fry for 8-10 minutes, stirring occasionally, until they are uniformly golden brown and crisp. This is called 'birista'.
   • Remove the birista with a slotted spoon, drain excess oil, and set aside on a plate to cool.
   • In the same oil, carefully place the marinated fish pieces and shallow fry for 2 minutes per side until they are lightly golden. They should not be fully cooked.
   • Gently remove the fish and set aside.
3. 3

   Create the Gravy Paste

   • Once the fried onions (birista) have cooled, transfer them to a grinder jar.
   • Add the soaked cashews and blanched almonds.
   • Grind to a very smooth paste, adding 2-3 tablespoons of water if necessary to help it blend.
4. 4

   Cook the Gravy Base

   • In the same pan with the remaining oil, keep the heat on medium. Add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for 30-40 seconds until fragrant.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the prepared onion-nut paste. Cook for 5-7 minutes, stirring frequently, until the paste darkens slightly and you see oil separating at the edges.
   • Reduce the heat to low. Add the whisked curd, stirring continuously and vigorously for 2 minutes to prevent it from curdling.
   • Stir in the remaining 1/4 tsp turmeric powder, Kashmiri red chili powder, coriander powder, and the remaining 1 tsp of salt. Cook for another 2 minutes until the spices are aromatic.
5. 5

   Simmer the Curry

   • Pour in 1.5 cups of water, mix well to combine everything, and bring the gravy to a gentle simmer over medium heat.
   • Carefully slide the shallow-fried fish pieces into the simmering gravy.
   • Cover the pan, reduce the heat to low, and let it cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
   • Avoid stirring too much to prevent the fish from breaking.
6. 6

   Finish and Serve

   • Gently stir in the garam masala, saffron-infused milk, and kewra water. If using, add the fresh cream now.
   • Let it simmer for one final minute.
   • Turn off the heat and let the curry rest, covered, for 10 minutes to allow the flavors to meld.
   • Garnish with freshly chopped coriander leaves and serve hot with naan, sheermal, or steamed basmati rice.