Mughlai Fish Curry
Mughlai Fish Curry is a rich and flavorful dish from the Mughlai cuisine, known for its aromatic spices and creamy textures.
Ingredients
- 500g fish fillets
- 1 cup yogurt
- 2 onions, finely chopped
- 3 tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 cup cream
- 2 tbsp ghee
- Fresh coriander leaves for garnish
Instructions
- Marinate the fish fillets in yogurt and set aside for 15 minutes.
- Heat ghee in a pan and sauté the onions until golden brown.
- Add ginger-garlic paste and cook for 2 minutes.
- Pour in the tomato puree and cook until the ghee separates.
- Add cumin, coriander, turmeric, and red chili powder. Cook for 5 minutes.
- Gently place the marinated fish into the pan and cook for 10 minutes.
- Pour in the cream and simmer for another 5 minutes.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pan Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving Suggestions: Mughlai Fish Curry pairs well with steamed rice or naan bread.
Tips & tricks
Tips: Adjust the spice levels according to your preference for a milder or spicier curry.
Cost
$20