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Writer's pictureTrue Food

MUGHLAI FISH CURRY

Updated: Nov 24, 2023




Cuisine: Mughlai







Ingredients:

Coconut milk – 3 cups

Garam masala – ¾ teaspoon

Salt – as required

Coriander leaves – 1 tablespoon

Oil – 5 tablespoons

To marinate the fish:

Fish – 8 slices

Turmeric powder – ½ teaspoon

Lemon juice – 2 teaspoons

Salt – 1 teaspoon

To grind:

Poppy seeds – 2 tablespoons

Onion – 1 (Chopped)

Garlic – 10 cloves

Ginger – 1 inch (Chopped)

Black pepper – 1 teaspoon

Coriander seeds – 2 teaspoons

Cumin seeds – 2 teaspoons

Chilli powder – 1 ½ teaspoons

Turmeric powder – ½ teaspoon

Almond – 10

Lemon juice – 1 tablespoon




Method:

Take a bowl and add ½ cup of boiled water to the poppy seeds and let them soak for 10 minutes. Marinate the fish with turmeric powder, salt, and lemon juice for 30 minutes. In a mixer, add all the ingredients mentioned under to grind along with soaked poppy seeds. Add a little water and grind into a smooth paste. Heat oil in a kadai/pan and fry the marinated fish pieces until they turn a little brownish. After frying, keep them aside. In the same kadai, add the ground masala and fry until the raw smell goes off. Then add coconut milk, garam masala, and salt and mix. Now drop the fried fish pieces. Once the curry comes to a boil, sprinkle coriander leaves. Serve hot along with rice.

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