Tender fish fillets simmered in a luxurious, creamy gravy made from yogurt, nuts, and fragrant spices. This royal Mughlai dish is rich, aromatic, and perfect for a special dinner, pairing beautifully with naan or pulao.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
674cal
37gprotein
21gcarbs
Ingredients
500 g Rohu Fish (Cut into 2-inch pieces. Kingfish or Cod also work well.)
0.25 cup Yogurt (Whisked until smooth. Use 2 tbsp for marinade and the rest for gravy.)
1.5 tbsp Ginger-Garlic Paste (Use 1 tsp for marinade and 1 tbsp for gravy.)
0.5 tsp Turmeric Powder (Use 1/4 tsp for marinade and 1/4 tsp for gravy.)
0.5 tsp Red Chili Powder (For the marinade.)
1.5 tsp Salt (Use 1/2 tsp for marinade and 1 tsp for gravy, or to taste.)
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.
About Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
This mughlai dish is perfect for dinner. With 936.02 calories and 42.18g of protein per serving, it's a nutritious choice for your meal plan.
52gfat
8 whole Almonds (For the gravy paste.)
3 tbsp Vegetable Oil (For frying the fish.)
1 tbsp Ghee (For the gravy.)
3 pods Green Cardamoms (Lightly crushed.)
4 whole Cloves
1 inch Cinnamon Stick
1 leaf Bay Leaf
1 cup Onion Paste (From 2 medium onions.)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.75 tsp Kashmiri Red Chili Powder (For color.)
0.5 tsp Garam Masala
3 tbsp Fresh Cream
1 tsp Kasuri Methi (Crushed between palms.)
1 cup Warm Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Marinate the Fish & Prepare Pastes
In a mixing bowl, combine the fish pieces with 2 tbsp yogurt, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and lemon juice. Mix gently to coat evenly and set aside to marinate for 20 minutes.
While the fish marinates, soak the cashews and almonds in 1/2 cup of warm water for 15 minutes. After soaking, drain and grind them into a very smooth paste, adding a splash of water if needed. Set aside.
If you haven't already, prepare the onion paste by blending 2 medium onions until smooth.
2
Shallow Fry the Fish
Heat 3 tbsp of vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Carefully place the marinated fish pieces in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 2-3 minutes per side until they are light golden brown and about 70% cooked. Remove the fish gently with a spatula and set aside on a plate.
3
Build the Gravy Base
In the same pan, add 1 tbsp of ghee to the remaining oil and heat on medium.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns golden brown, reduces in volume, and the raw smell is gone.
Add 1 tbsp of ginger-garlic paste and sauté for another minute until its raw aroma disappears.
4
Cook the Masalas and Pastes
Add the powdered spices: coriander powder, cumin powder, 1/4 tsp turmeric powder, and Kashmiri red chili powder. Stir for 30 seconds. Add a splash of water if the spices stick to the pan.
Reduce the heat to low. Add the remaining whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil begins to separate from the masala.
Now, add the prepared cashew-almond paste. Continue to cook on low-medium heat for another 4-5 minutes, stirring constantly, until the paste is well-cooked and the mixture thickens.
5
Simmer and Finish the Curry
Gradually pour in 1 cup of warm water, stirring to combine everything into a smooth gravy. Add 1 tsp of salt (or to taste) and bring to a gentle simmer.
Carefully slide the fried fish pieces into the gravy. Gently spoon some gravy over the fish.
Cover the pan and simmer on low heat for 5-7 minutes, allowing the fish to cook through and absorb the flavors. Avoid vigorous stirring to prevent the fish from breaking.
Turn off the heat. Stir in the fresh cream, garam masala, and crushed kasuri methi. Let it rest for a minute.
Garnish with freshly chopped coriander leaves and serve hot.
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.