Tender fish fillets simmered in a luxurious, creamy gravy infused with saffron, cashews, and aromatic spices. This royal dish from Lucknow is a true celebration of subtle, rich flavors, perfect for a special meal.
Prep25 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 cup
502cal
38gprotein
17gcarbs
Ingredients
600 g Kingfish Fillets (Cut into 2-inch pieces. Cod or Basa are good alternatives.)
2 tbsp Ginger-Garlic Paste (Divided into two 1 tbsp portions.)
1 tbsp Lemon Juice
0.5 tsp Turmeric Powder (Divided into two 1/4 tsp portions.)
1.5 tsp Salt (Divided, adjust to taste.)
5 tbsp Vegetable Oil (Or use ghee for a richer flavor.)
2 pcs Onion (Medium-sized, thinly sliced.)
0.25 cup Cashews (Soaked in warm water for 20 minutes.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Aromatic Mahi Awadhi with fluffy steamed rice – a perfectly spiced, protein-packed meal that's gut-friendly.
This awadhi dish is perfect for lunch. With 764.29 calories and 42.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
Almonds
(Blanched and peeled.)
0.75 cup Full-Fat Curd (Whisked until smooth.)
1 pcs Bay Leaf
3 pcs Green Cardamoms (Lightly crushed.)
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Kashmiri Red Chili Powder (For mild heat and vibrant color.)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 pinch Saffron (Soaked in 2 tbsp warm milk.)
1 tsp Kewra Water (Also known as screwpine essence.)
2 tbsp Fresh Cream (Optional, for a richer finish.)
1.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
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
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
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.