Maharashtrian kitchens make their white fish malai with a lighter hand on oil and a longer, slower masala — this version follows that house style. 35 minutes of mostly hands-off cooking.
Prep 15 min Cook 20 min Serves 4 Medium
Ingredients
🫙Ginger Garlic Paste1 tbsp
🌶️Garam Masala1/2 tsp
🧀Heavy Cream4 tbsp
🧂Saltto taste
🧅Onion1 large, finely chopped
🍅Tomato2, finely chopped
🌶️Cumin Seeds1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🫙Cashews3 tbsp
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
🐟White Fish450 g, steaks
Optional extras
🌿Fresh Cilantrohandful, to finish
🌿Green Cardamom2, crushed
Instructions
1
Heat the vegetable oil in a heavy kadhai over medium heat until it shimmers.
2
Crackle the cumin seeds for a few seconds until they turn a shade darker and smell nutty.
3
Add the chopped onion and fry until deep golden, 6-8 minutes — this colour is the backbone of the gravy.
4
Stir in the ginger garlic paste and cook until the raw smell disappears, about a minute.
5
Tip in the turmeric, red chili powder, ground coriander and tomatoes; bhunao the masala, stirring often, until the oil separates at the edges.
6
Finish with cream on the lowest heat and never let it boil after — malai sauces split if rushed.
7
Add the white fish and turn every piece through the masala, then pour in a cup of hot water; cover and simmer until perfectly tender, 15-20 minutes.
8
Season with salt, garam masala and reduce to the consistency you like.
9
Take it off the heat and finish with a swirl of cream and a crush of kasuri methi between your palms.
Chef's tip
Bhunao patiently — the moment the oil separates from the masala is when the real flavour begins.
