Ingredients: Mackerel fish - cut into half and scored, teaspoon Turmeric powder (Haldi), Lemon juice, tablespoon Curd (Dahi / Yogurt), cup Milk, teaspoon Garam masala powder, - to taste, Oil, tablespoon Poppy seeds, Onion, cloves Garlic, inch Ginger - chopped, teaspoon Whole Black Peppercorns, tablespoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), teaspoon Red Chilli powder, teaspoon Turmeric powder (Haldi), Badam (Almond), tablespoon Vinegar, High Protein Vegetarian diet
Instructions: To begin making the Mughlai Fish Curry Recipe, add about 1/2 cup of boiled water to the poppy seeds and allow it soften a little.In a mixer, add all the ingredients mentioned to grind including onion, garlic, ginger, whole black peppercorns, coriander seeds, cumin seeds, red chilli powder, turmeric powder, almonds, vinegar along with poppy seeds and grind it to form a smooth paste.Marinate the fish with turmeric powder, lemon juice and salt for at least 30 minutes prior you start cooking.Heat a kadai with oil, add the marinated fish pieces and cook on either side for atleast 2 minutes till it is lightly roasted. Keep them aside.In the same kadai, add ground onion paste and roast well till the onions leave away the raw smell. This will easily take about 30 minutes. The more you roast the more flavor it will develop.Once the onions come together and leave out oil, you can add your cup of curd that is whisked well into the kadai.Keep stirring till it thickens, add your fish pieces along with garam masala and stir lightly.Add milk and salt at the end and stir lightly and check for seasoning as well. Allow the fish to cook in the curry for few minutes till it develops nice flavor.Switch off the heat and serve hot with chopped coriander leaves.Serve the Mughlai Fish Curry Recipe along withWhole Wheat Lachha Paratha and Pudina Pyaaz Kachumber Salad to go by the side to make it a complete meal.