Mughlai Fish Curry

Name: Mughlai Fish Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g fish fillet (firm white fish like kingfish or tilapia, cut into 2-inch pieces); 3 pcs onion (medium, finely sliced); 12 pcs almonds (soaked in warm water for 15 minutes, peeled); 1 cup yogurt (thick, whisked until smooth, at room temperature); 2 pcs tomato (medium, pureed); 1 tbsp ginger paste; 1 tbsp garlic paste; 2 pcs green chili (slit lengthwise); 3 tbsp oil (for cooking); 1 tbsp ghee; 1 tsp cumin seeds; 4 pcs green cardamom (lightly crushed); 4 pcs cloves; 1 inch cinnamon (cassia bark stick); 2 pcs bay leaf; 1 pinch turmeric powder; 1 tsp red chili powder; 1 pinch garam masala; 0.25 tsp salt; 1 cup water (warm, for gravy); 2 tbsp lemon juice; 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(68)

TASTE SCORE

9/10

Tender fish fillets gently poached in a rich, nutty onion-yogurt gravy perfumed with royal Mughlai spices. A creamy, mildly spiced curry that pairs beautifully with naan or fragrant rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

380 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Marinate the fish.
1.Gently rub fish pieces with a pinch of salt and 1 tablespoon lemon juice.
2.Set aside for 15 minutes.
TIPUse firm fish like kingfish to prevent it from breaking during cooking.
prep · ~10 min
Fry the sliced onions.
1.Heat 2 tablespoons oil in a heavy-bottomed pan over medium heat.
2.Add the sliced onions and fry until deep golden brown, stirring occasionally (8-10 min).
3.Remove and drain on a paper towel.
4.Soak almonds in warm water for 15 minutes, then peel.
mix · ~2 min
Make the onion-almond paste.
1.Transfer the fried onions and peeled almonds to a mixer grinder.
2.Add 2 tablespoons water and grind to a smooth, thick paste.
3.Set aside.
fry · ~3 min
Shallow fry the fish pieces.
1.In the same pan, heat the remaining 1 tablespoon oil over medium heat.
2.Place the marinated fish pieces gently and fry for 1 minute on each side, until lightly golden.
3.Remove carefully with a slotted spoon and set aside.
TIPDon't overcook the fish at this stage — it will finish cooking in the gravy.
temper · ~1 min
Temper the whole spices.
1.Add ghee to the same pan over medium heat.
2.Add cumin seeds, green cardamom, cloves, cinnamon, and bay leaves.
3.Sauté until fragrant and the cumin crackles (30-40 seconds).
saute · ~7 min
Sauté the ginger-garlic paste and build the base.
1.Add the ginger paste and garlic paste. Sauté until the raw aroma disappears (1 minute).
2.Stir in the onion-almond paste and cook for 2-3 minutes until the oil starts to separate slightly.
3.Add the tomato puree and cook until it turns glossy (3-4 minutes).
simmer · ~5 min
Simmer the yogurt masala.
1.Reduce the heat to low. Stir in the whisked yogurt one spoonful at a time, mixing continuously to avoid curdling.
2.Add turmeric powder, red chili powder, and salt.
3.Stir well and cook for 2-3 minutes until the gravy thickens and oil surfaces.
4.Pour in 1 cup of warm water, bring to a gentle simmer.
TIPAlways use room-temperature yogurt and keep the heat low while adding it to prevent it from splitting.
simmer · ~6 min
Poach the fish in the gravy.
1.Gently slide in the fried fish pieces and slit green chilies.
2.Simmer on low heat for 5-7 minutes, letting the fish absorb the flavors.
3.Do not stir vigorously — gently shake the pan to avoid breaking the fish.
garnish · ~5 min
Finish with garam masala, lemon juice, and fresh coriander.
1.Sprinkle garam masala and the remaining lemon juice over the curry.
2.Turn off the heat and let it rest for 5 minutes.
3.Garnish generously with chopped coriander leaves.
serve
Serve the Mughlai Fish Curry hot with naan or steamed rice.
Ladle the curry into a serving bowl. The thick, nutty gravy is perfect for scooping up with soft bread or mixing into fragrant basmati rice.

PRO TIPS

What to keep in mind.

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

1
Use a heavy-bottomed pan to prevent the yogurt-based gravy from scorching.
2
Always add yogurt at room temperature and on low heat to prevent curdling.
3
Fry the onions until deep golden brown for maximum sweetness and color.
4
Gently shake the pan instead of stirring once fish is added to keep pieces intact.
5
Rest the curry for 5 minutes off the heat before serving to meld flavors.
6
Make the onion-almond paste a day ahead to save time on cooking day.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace yogurt with coconut cream and ghee with vegetable oil for a lighter, dairy-free version that still yields a creamy, nutty gravy.

extra spicy

Extra-spicy

Add 1-2 more slit green chilies and increase red chili powder to 1.5 tsp for a fiery kick that doesn't overpower the Mughlai aromatics.

low oil

Low-oil

Skip shallow-frying the fish; instead, marinate and add directly to the simmering gravy. Reduce oil to 1 tbsp for a lighter curry.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Healthy Fats

Almonds and ghee provide monounsaturated fats and fat-soluble vitamins that support heart health and nutrient absorption.

✓

High-Quality Lean Protein

Firm white fish like kingfish is an excellent source of complete protein with low saturated fat.

✓

Probiotic Support from Yogurt

The yogurt in this curry contributes beneficial bacteria that aid digestion, especially when added at low heat to preserve cultures.

✓

Anti-Inflammatory Spices

Turmeric, ginger, and cinnamon contain compounds that help reduce inflammation and support immune function.

QUESTIONS?

Frequently asked questions

Yogurt curdles when added to a pan that's too hot, or if the yogurt itself is cold. Always use room-temperature yogurt and keep the heat on low while stirring it in slowly.

PAIRS WELL WITH