How do I stop the yogurt gravy from splitting?

Whisk the yogurt well, lower the heat, and add it gradually while stirring continuously. Avoid boiling hard once the yogurt is in.

Can I make this curry ahead of time?

Yes, make the gravy base a few hours ahead and refrigerate it. Reheat gently and add the fish near serving time so it stays tender.

Can I skip the cashew paste?

You can, but the gravy will be thinner and less silky. Cashew paste gives this Awadhi-style curry its smooth, rich finish.

Why is my fish breaking in the curry?

It was likely overcooked during the initial fry or stirred too much after returning to the pan. Seal it briefly, then simmer very gently.

What should I serve with Mahi Awadhi?

Plain rice, mild pulao, or soft naan and roomali roti work well because they let the saffron-yogurt gravy remain the focus.

Home / Recipes / awadhi / Mahi Awadhi

awadhiMediumnon vegetariangluten freesoy freelow carb

Mahi Awadhi

RATING

4.4/5(55)

TASTE SCORE

9/10

A gentle Awadhi-style fish curry with a silky onion-yogurt gravy, warm whole spices, and a soft finish of saffron and herbs. It feels rich and festive, yet the flavors stay balanced so the fish remains the star.

PREP

20m

COOK

25m

SERVES

1 KATORI

270 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Marinate the fish.
1.Pat the fish pieces dry and place them in a bowl.
2.Add turmeric powder and half of the salt.
3.Coat gently and set aside for 10 minutes.
TIPHandle the fish lightly so the pieces stay whole in the gravy.
fry · ~3 min
Lightly fry the fish.
1.Heat 1 tbsp ghee in a wide pan over medium heat.
2.Place the fish pieces in a single layer and cook until lightly sealed, about 1 minute per side.
3.Remove the fish to a plate before it cooks through.
TIPA quick fry helps the fish hold its shape; overcooking here will make it break later.
saute · ~9 min
Cook the whole spices and onions.
1.Add the remaining 1 tbsp ghee to the same pan.
2.Add bay leaf, green cardamom, cloves, cinnamon, and black pepper.
3.Cook for 30 seconds until fragrant.
4.Add the sliced onion and cook until soft and pale golden, 6 to 8 minutes.
saute · ~2 min
Build the gravy base.
1.Add ginger-garlic paste and green chili.
2.Cook for 1 minute until the raw smell fades.
3.Add red chili powder, coriander powder, garam masala, and the remaining salt.
4.Mix well on low heat for 30 seconds.
TIPKeep the heat low after adding the ground spices so they bloom without burning.
mix · ~3 min
Stir in the yogurt and cashew paste.
Lower the heat and add the whisked yogurt a little at a time, stirring continuously. Add the cashew paste and mix until the gravy looks smooth and creamy.
TIPWhisked yogurt and gentle heat keep the sauce from splitting.
simmer · ~5 min
Simmer the gravy.
Pour in the water and bring the curry to a gentle simmer. Cook for 4 to 5 minutes, stirring now and then, until the gravy thickens slightly.
simmer · ~4 min
Finish the fish in the gravy.
Slide the fried fish into the pan and spoon the gravy over the pieces. Add the saffron water and simmer very gently for 3 to 4 minutes, just until the fish is cooked through.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve Mahi Awadhi with plain rice, pulao, or soft flatbread so the delicate gravy stands out.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a firm fish like basa, cod, halibut, or snapper so the pieces stay intact in the delicate gravy.
2
Pat the fish very dry before marinating; less surface moisture helps it seal quickly in the ghee instead of steaming.
3
Do not brown the onions deeply—pale golden onions keep the Awadhi gravy soft, creamy, and light in color.
4
Bring the yogurt close to room temperature and add it on very low heat to prevent curdling in the pan.
5
Grind the soaked cashews very smooth, or strain the paste, so the gravy stays silky rather than grainy.
6
Once the fish goes back into the curry, avoid stirring hard; gently spoon gravy over the pieces to keep them whole.
7
Let the curry rest for 5 minutes off the heat before serving so the saffron and whole spices settle into the sauce.