Mahi Awadhi
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.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.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.
- c.Gently toss to ensure the fish is evenly coated.
- d.Set aside to marinate for 20-25 minutes.
- 2
Step 2
- a.Prepare Birista and Fish
- b.Heat the oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.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'.
- d.Remove the birista with a slotted spoon, drain excess oil, and set aside on a plate to cool.
- e.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.
- f.Gently remove the fish and set aside.
- 3
Step 3
- a.Create the Gravy Paste
- b.Once the fried onions (birista) have cooled, transfer them to a grinder jar.
- c.Add the soaked cashews and blanched almonds.
- d.Grind to a very smooth paste, adding 2-3 tablespoons of water if necessary to help it blend.
- 4
Step 4
- a.Cook the Gravy Base
- b.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.
- c.Add the remaining 1 tbsp of ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- d.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.
- e.Reduce the heat to low. Add the whisked curd, stirring continuously and vigorously for 2 minutes to prevent it from curdling.
- f.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
Step 5
- a.Simmer the Curry
- b.Pour in 1.5 cups of water, mix well to combine everything, and bring the gravy to a gentle simmer over medium heat.
- c.Carefully slide the shallow-fried fish pieces into the simmering gravy.
- d.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.
- e.Avoid stirring too much to prevent the fish from breaking.
- 6
Step 6
- a.Finish and Serve
- b.Gently stir in the garam masala, saffron-infused milk, and kewra water. If using, add the fresh cream now.
- c.Let it simmer for one final minute.
- d.Turn off the heat and let the curry rest, covered, for 10 minutes to allow the flavors to meld.
- e.Garnish with freshly chopped coriander leaves and serve hot with naan, sheermal, or steamed basmati rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, white fish fillets like Kingfish (Surmai), Cod, or Basa so they hold their shape in the gravy.
- 2Frying the onions to a uniform golden brown is crucial for the authentic flavor and color. Do not rush this step.
- 3Always add yogurt on low heat and stir constantly to prevent it from splitting and ensure a smooth gravy.
- 4Be very gentle when stirring after adding the fish pieces to avoid breaking them.
- 5For a richer, more authentic flavor, you can prepare the entire dish in ghee instead of oil.
- 6Letting the curry rest before serving is key; it allows the delicate flavors of saffron and kewra to infuse the dish.
Adapt it for your goals.
Nut-Free Version
For a nut-free gravy, replace cashews and almonds with 2 tablespoons of poppy seeds (khus khus) and 2 tablespoons of melon seeds (magaz), soaked and ground into a paste.
Smoky Flavor (Dhungar Method)Smoky Flavor (Dhungar Method)
After the curry is cooked, place a small steel bowl in the center of the pan. Add a hot piece of charcoal to the bowl, pour half a teaspoon of ghee over it, and immediately cover the pan. Let it sit for 2-3 minutes to infuse a smoky aroma.
Different ProteinDifferent Protein
This rich gravy also works beautifully with chicken pieces (Murgh Awadhi) or paneer cubes for a vegetarian option. Adjust cooking times accordingly.
Why this is on our healthy list.
Excellent Source of Protein
Fish is a high-quality, complete protein source, essential for muscle repair, growth, and overall body function.
Rich in Healthy Fats
The use of fish, cashews, and almonds provides a good amount of monounsaturated fats and omega-3 fatty acids, which are beneficial for heart and brain health.
Supports Bone Health
The curd (yogurt) in the gravy is a good source of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones.
Aromatic and Mood-Lifting
Spices like saffron and cardamom are not only flavorful but are also known in traditional medicine for their mood-enhancing and anti-depressant properties.
Frequently asked questions
Mahi Awadhi is a classic fish curry from the Awadhi cuisine of Lucknow, India. It is known for its rich, creamy, and mildly spiced white gravy made from a base of fried onions, nuts, and yogurt, and perfumed with saffron and kewra water.