Shahi Machhi Patiala Recipe

Cooking Directions

• STEP 1.Marinate the fish pieces with turmeric powder, red chili powder, and salt. Let it sit for 15-20 minutes.
• STEP 2.Heat oil in a pan and shallow fry the fish pieces until they are golden brown. Set them aside.
• STEP 3.In the same pan, add chopped onions and cook until they turn golden brown.
• STEP 4.Add ginger-garlic paste and cook for another minute.
• STEP 5.Add tomato puree, cashew paste, and spices. Cook until the oil separates from the gravy.
• STEP 6.Add beaten yogurt and cook for a few minutes.
• STEP 7.Add water and bring the gravy to a boil.
• STEP 8.Add the fried fish pieces to the gravy and simmer for 10-15 minutes.
• STEP 9.Garnish with fresh cream and chopped coriander leaves.
• STEP 10.Serve the Shahi Machhi Patiala hot with steamed rice or naan.

Cooking Tips

• Choose firm and fresh fish fillets for the curry.
• You can use any white fish like cod, tilapia, or halibut for this recipe.
• If you prefer a spicier curry, you can add more red chili powder or green chilies.

Storage and Serving

• Leftover Shahi Machhi Patiala can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Shahi Machhi Patiala with steamed rice or naan for a complete meal.