Fish nawabi Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the fish fillets with turmeric, red chili powder, and salt. Let it sit for 15 minutes.
• STEP 2.Heat oil in a pan and shallow fry the marinated fish fillets until golden brown. Set aside.
• STEP 3.In the same pan, add ghee and cumin seeds. Once the seeds crackle, add ginger-garlic paste and sauté until fragrant.
• STEP 4.Add chopped onions and cook until golden brown. Then, add tomato puree and cook until the oil separates.
• STEP 5.Add cashew paste, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for a few minutes.
• STEP 6.Pour in the cream and mix until well combined. Add water if needed to adjust the consistency of the sauce.
• STEP 7.Gently place the fried fish fillets into the sauce and simmer for 5-7 minutes, allowing the flavors to meld together.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to marinate the fish for at least 15 minutes to allow the flavors to penetrate.
• Use a non-stick pan for shallow frying the fish to prevent sticking.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• For a richer sauce, you can add a tablespoon of butter along with the ghee.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the sauce.

Storage and Serving

• Fish Nawabi is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave until heated through before serving.