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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
Marinate the Fish
Prepare Birista and Fish
Create the Gravy Paste
This recipe goes great with these complete meals
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.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 486.65 calories per serving with 37.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Gravy Base
Simmer the Curry
Finish and Serve
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.
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.
This rich gravy also works beautifully with chicken pieces (Murgh Awadhi) or paneer cubes for a vegetarian option. Adjust cooking times accordingly.
Fish is a high-quality, complete protein source, essential for muscle repair, growth, and overall body function.
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.
The curd (yogurt) in the gravy is a good source of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones.
Spices like saffron and cardamom are not only flavorful but are also known in traditional medicine for their mood-enhancing and anti-depressant properties.
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.
To prevent curdling, always ensure the yogurt is at room temperature and whisked until completely smooth. Most importantly, reduce the stove heat to low before adding the yogurt and stir it in continuously and quickly for a couple of minutes until it's well incorporated.
Yes, you can. A traditional alternative for the creamy base is a paste made from soaked poppy seeds (khus khus) and melon seeds (magaz). Use about 2 tablespoons of each.
Mahi Awadhi can be part of a balanced diet. The fish provides high-quality lean protein and omega-3 fatty acids. However, the gravy is rich due to the use of oil/ghee, nuts, and optional cream, making it higher in calories and fat. It's best enjoyed in moderation as a special occasion meal.
One serving of Mahi Awadhi (approximately 385g) contains an estimated 450-550 calories. The exact count can vary based on the type of fish, the amount of oil/ghee used, and whether fresh cream is added.
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