Mughlai fish curry in a rich cashew and yogurt gravy: fish cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 41 minutes.
Prep 18 min Cook 23 min Serves 3 Medium
Ingredients
🧀Yogurt1/4 cup
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🐟Fish400 g, in steaks
🫙Cashews2 tbsp, ground
🌶️Red Chili Powder1 tsp
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Rub the fish lightly with turmeric and salt.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste and yogurt.
4
Add a splash of water, bring to a simmer, then slide in the fish and cook gently just until done, 5–8 minutes; don't overcook.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Seafood cooks in minutes; add it last and take it off the heat as soon as it turns opaque.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste and yogurt.
Add a splash of water, bring to a simmer, then slide in the fish and cook gently just until done, 5–8 minutes; don't overcook.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
