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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.
For 4 servings
Marinate the Fish & Prepare Pastes
Shallow Fry the Fish
Build the Gravy Base
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 673.81 calories per serving with 37.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masalas and Pastes
Simmer and Finish the Curry
For an even more decadent curry, increase the amount of cashews to 15 and fresh cream to 1/4 cup. You can also add 1 tablespoon of poppy seeds (khus khus), soaked and ground with the nuts.
Replace the fish with 400g of paneer cubes (lightly fried) or vegetable koftas. Add them at the final simmering stage.
This gravy works wonderfully with chicken or prawns as well. Adjust cooking times accordingly.
Fish is a high-quality protein source, essential for muscle repair, growth, and overall body function. The addition of yogurt and nuts further boosts the protein content.
Fatty fish like Rohu and Kingfish are packed with Omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
The yogurt used in the curry is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and boosting immunity.
Almonds and cashews contribute monounsaturated fats, which are beneficial for heart health. Ghee also provides healthy fats and fat-soluble vitamins.
One serving of Mughlai Fish Curry contains approximately 380-450 calories, depending on the type of fish and the amount of oil, ghee, and cream used.
Mughlai Fish Curry can be part of a balanced diet. It's rich in protein and omega-3s from the fish. However, due to the use of cream, nuts, and ghee, it is high in calories and fat, making it more of an occasional indulgence rather than an everyday meal.
Yes, you can. To achieve a similar creamy texture, you can use a paste of 2 tablespoons of melon seeds (magaz) or increase the amount of yogurt and add a tablespoon of gram flour (besan) roasted with the spices.
Yogurt can curdle if added to a very hot pan or if it's not stirred continuously. To prevent this, always lower the heat completely, whisk the yogurt well before adding, and stir constantly for a few minutes until it's fully incorporated into the masala.
This rich curry pairs beautifully with Indian breads like Naan, Tandoori Roti, or Sheermal. It also goes very well with aromatic rice dishes like Jeera Rice or a simple Pulao.