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Guntur Lucknowi Fish 🇮🇳 Indian
Lucknowi fish curry in a delicate Lucknowi-style cashew gravy: fish cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 32 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🐟 Fish 400 g, in steaks 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional extras 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 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.
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.
Video: #Fish Curry|#టేస్టీగా తినాలంటే ఇలా👆ఒక్కసారి చెయ్యండి మళ్లీ మళ్లీ తినాలనిపించే👌#Guntur#Fish Curry#😋 · on YouTube
Guntur Lucknowi Fish
Time 32 min
Serves 2
Level Easy
Prep / cook 17 / 15 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🐟 Fish 400 g, in steaks 🫙 Cashews 2 tbsp, ground 🌶️ Red Chili Powder 1 tsp Optional 🧀 Heavy Cream 2 tbsp 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced 🌿 Green Cardamom 3 Steps Rub the fish lightly with turmeric and salt. 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. 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. 
