Mysore kitchens keep their maach mughlai close to the chest — this version follows the house rules: slow masala, honest heat. About 35 minutes from fridge to table.
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
🌶️Saffrona pinch
🐟Fish450 g, steaks
🫙Cashews4 tbsp, soaked
🫙Ground Coriander1 tsp
🌶️Red Chili Powder1 tsp
Optional extras
🌿Fresh Cilantrohandful, to finish
Instructions
1
Heat the vegetable oil in a heavy pot until it shimmers.
2
Crackle the cumin until a shade darker and nutty.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Blend the cashew paste silky-smooth and finish with cream and saffron on the gentlest heat.
6
Add the fish, turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 15-20 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.
Chef's tip
Taste before the final simmer — chili brands vary wildly.
