| Prep: 25 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 10g | 25g |
| sugars | fibre | protein | salt |
| 8g | 3g | 25g | 1.5g |
Why I Love Indian Fish Moghlai Masala
The first time I prepared Fish Moghlai Masala, it felt like a harmonious dance of spices taking over my kitchen. The rich, velvety sauce combined with the tender fish pieces is utterly comforting yet intriguingly exotic — a delightful paradox that drew me in at first bite. Being a Californian with a penchant for fresh, wholesome ingredients, this recipe aligns beautifully with my love for vibrant, flavorful dishes. The combination of aromatic spices, tangy yogurt, and creamy tomato puree makes this dish both satisfying and incredibly nourishing.
### A Flavorful Journey
When I first explored Indian cuisine, I became fascinated by its complexity and depth. Fish Moghlai Masala, with its roots in the regal kitchens of the Mughal Empire, embodies that rich history and grandeur. The layers of spices — from earthy cumin to warm cloves and sweet cinnamon — create a depth of flavor that feels like a journey with each bite. I often draw inspiration from chefs like Madhur Jaffrey, whose work has introduced many to the beauty of Indian cooking. Her ability to demystify intricate recipes encouraged me to experiment in my own kitchen.
### Perfect Pairings
While this dish shines on its own, it pairs wonderfully with other classic Indian sides. A fresh cucumber raita or a lightly spiced vegetable curry can complement the creamy, spicy profile of Fish Moghlai Masala. Rice is a must—basmati rice, with its fluffy texture and slightly nutty flavor, serves as the perfect bed to soak up the luscious sauce. Occasionally, I enjoy serving it with a side of naan to scoop up every bit of that irresistible gravy.
The versatility of this dish also means it works well with a variety of proteins. Though traditionally made with fish, the base sauce can easily accommodate chicken, tofu, or even chickpeas for those looking for a vegetarian option.
Indulging in Fish Moghlai Masala is akin to taking a small culinary vacation. It’s a dish that not only feeds the body but also the soul, reminding us of the beautiful possibilities that lie in merging diverse culinary traditions. Whether you’re an avid cook or just someone who enjoys a good meal, this recipe promises to deliver a dining experience that’s both comforting and enlightening.
What You’ll Need
- 2 lbs firm white fish fillets (such as cod, haddock, or halibut), cut into 2-inch pieces
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 cups tomato puree
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro for garnish
- 6 cups cooked basmati rice, for serving
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Method
Step One
In a large bowl, combine the yogurt, lemon juice, ground turmeric, ground cumin, ground coriander, paprika, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt. Mix well to form a marinade. Add the fish pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Step Two
In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they turn golden brown, about 10-12 minutes. Then add the minced garlic and fresh ginger, and sauté for an additional 2-3 minutes until fragrant.
Step Three
Add the tomato puree to the skillet, stirring well to combine with the onion, garlic, and ginger mixture. Cook for about 10 minutes, allowing the tomato puree to thicken and reduce.
Step Four
Reduce the heat to low and slowly stir in the heavy cream, making sure to mix it thoroughly with the tomato mixture. Allow the sauce to simmer for 5-7 minutes, ensuring it does not come to a boil.
Step Five
Gently add the marinated fish pieces to the skillet, arranging them evenly in the sauce. Cover the skillet and cook for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
Step Six
Garnish the Fish Moghlai Masala with chopped fresh cilantro. Serve hot over cooked basmati rice. Enjoy your meal!
