Mughlai Fish Curry

1. 1

   Marinate the Fish & Prepare Pastes

   • In a mixing bowl, combine the fish pieces with 2 tbsp yogurt, 1 tsp ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and lemon juice. Mix gently to coat evenly and set aside to marinate for 20 minutes.
   • While the fish marinates, soak the cashews and almonds in 1/2 cup of warm water for 15 minutes. After soaking, drain and grind them into a very smooth paste, adding a splash of water if needed. Set aside.
   • If you haven't already, prepare the onion paste by blending 2 medium onions until smooth.
2. 2

   Shallow Fry the Fish

   • Heat 3 tbsp of vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
   • Carefully place the marinated fish pieces in a single layer, ensuring not to overcrowd the pan. Fry in batches if necessary.
   • Fry for 2-3 minutes per side until they are light golden brown and about 70% cooked. Remove the fish gently with a spatula and set aside on a plate.
3. 3

   Build the Gravy Base

   • In the same pan, add 1 tbsp of ghee to the remaining oil and heat on medium.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant.
   • Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns golden brown, reduces in volume, and the raw smell is gone.
   • Add 1 tbsp of ginger-garlic paste and sauté for another minute until its raw aroma disappears.
4. 4

   Cook the Masalas and Pastes

   • Add the powdered spices: coriander powder, cumin powder, 1/4 tsp turmeric powder, and Kashmiri red chili powder. Stir for 30 seconds. Add a splash of water if the spices stick to the pan.
   • Reduce the heat to low. Add the remaining whisked yogurt and stir continuously for 2-3 minutes to prevent it from curdling. Cook until oil begins to separate from the masala.
   • Now, add the prepared cashew-almond paste. Continue to cook on low-medium heat for another 4-5 minutes, stirring constantly, until the paste is well-cooked and the mixture thickens.
5. 5

   Simmer and Finish the Curry

   • Gradually pour in 1 cup of warm water, stirring to combine everything into a smooth gravy. Add 1 tsp of salt (or to taste) and bring to a gentle simmer.
   • Carefully slide the fried fish pieces into the gravy. Gently spoon some gravy over the fish.
   • Cover the pan and simmer on low heat for 5-7 minutes, allowing the fish to cook through and absorb the flavors. Avoid vigorous stirring to prevent the fish from breaking.
   • Turn off the heat. Stir in the fresh cream, garam masala, and crushed kasuri methi. Let it rest for a minute.
   • Garnish with freshly chopped coriander leaves and serve hot.

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