Name: Mughlai Fish Curry
Prep time: 30 min
Total time: 30 min
Ingredients: Tilapia/Cod/Rohu/King Fish(cleaned and cut); Poppy seeds (nearly 3/4 cup, Khashakhasha); 2 nos Onions (thinly sliced, medium); 1 no Tomato (cut into small pieces, medium); 2 nos Green chillies (cut length wise); Ginger (better to avoid the bottled market ones for better taste) - 2 ts); 1/2 tsp Garam masala powder; 3/4 tsp Coriander powder; 1 tsp Chilli powder; 1/2 tsp Turmeric powder; 1/2 cup Curd (well beaten); 3/4 tsp Cumin seeds (Jeerakam); 4 - Cashewnuts; Coriander leaves (A handful, chopped); Cooking oil (As reqd); Salt (As reqd)

Mughlai Fish Curry

A completely different way of preparing mouthwatering fish curry

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

Tilapia/Cod/Rohu/King Fish(cleaned and cut)
Poppy seeds nearly 3/4 cup, Khashakhasha
2 nos Onions thinly sliced, medium
1 no Tomato cut into small pieces, medium
2 nos Green chillies cut length wise
Ginger better to avoid the bottled market ones for better taste) - 2 ts
1/2 tsp Garam masala powder
3/4 tsp Coriander powder
1 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 cup Curd well beaten
3/4 tsp Cumin seeds Jeerakam
4 - Cashewnuts
Coriander leaves A handful, chopped
Cooking oil As reqd
Salt As reqd

Instructions

Marinate the cleaned and cut fish with salt and turmeric powder for about 10 mins.
Grind the mixture of poppy seeds, cashews and curd until the poppy seeds are finely ground.
Fry the marinated fish in oil.
:- Make sure that the surface is evenly golden brown in color.
Heat the required amount of oil in a pan.
Splutter mustard seeds.
Add finely chopped onions and saute until it is transparent.
Add ginger-garlic paste, cumin powder and fry for 2 more minutes.
Add the ground mixture of poppy seeds, curd and cashews, sliced tomato and green chillies.
Add oil to it and heat it for sometime.
When the mixture starts sticking to the pan, add almost 1 cup of water followed by coriander powder, chilly powder, turmeric powder and salt.
Add the fried fish pieces and cook on medium heat with the pan covered for about 10 mins.
:- Make sure that the curry does not stick to the pan. If it sticks add required amount of hot water to the curry. Dont add too much water as the gravy will be too thin.
After 10 mins, switch of the stove.
Add a tsp of oil to the curry and garnish with chopped coriander leaves.

Tried this recipe?Let us know how it was!

Response (8)

G

Geeths October 27, 2007

How can you get those poppy seeds ground? I think it may need a conventional stone grinder. I was so disappointed to see that. Sorry.. I didnt get the dish well. I can rate it only 2 stars.

r

remya June 23, 2008

Please mention the quantity of fish to be used?

S

Sowrah September 9, 2012

The dish came out really well… Everyone at home enjoyed it… Thanks for the excellent recipe

J

Juny March 27, 2007

tried the fishcurry…tasted so gud…Yummmmyy!!!.goes well with rice or chappathi.do post recipes like this.


Load more replies (4)
v

varsha March 20, 2007

Wonderful recipe…..the gravy is too rich and too good….Do post more recipes like this.

R

Reghu March 21, 2007

Really awesome and mouthwatering!!!!!!!

l

lakshmi April 11, 2007

hello pinky its seems to be very good but bfore try it out i had a doubt abt thepoppy seeds do we need to add 3/4 cup of it?!!!pls tell me hope i will answer for this
bye luv
lakshmi

p

pinky April 17, 2007

Lakshmi…..u can use 3/4 cup of poppy seeds inorder to get a thick gravy….But if u dont want it to be that thick then u can add 1/2 cup of it….Hope u like it.

Mughlai Fish Curry