Fish Makhani (Fish in Creamy Gravy) Recipe

Name: Fish Makhani (Fish in Creamy Gravy) Recipe
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pounds (1 kilogram) fish fillets, any fish with firm white flesh, skin removed, cut into 2-inch pieces; 1 lime, juiced; Salt, to taste; 1 teaspoon red chili powder, to taste; 6 whole cloves; 8 to 10 peppercorns; 1 (1-inch) stick cinnamon; 2 bay leaves; 8 to 10 almonds; 3 to 4 pods cardamom; 1 cup plain yogurt, not sour; 3 tablespoons vegetable oil, canola, or sunflower cooking oil; 2 onions, chopped; 2 teaspoons garlic paste; 1 teaspoon ginger paste; 2 teaspoons coriander; 1 teaspoon cumin; 1/4 teaspoon turmeric; 1 (14-ounce/400-gram can) chopped tomatoes, half of them pureed to a smooth paste in a food processor, the other half left in chunks; 2 cups (500 milliliters) fish stock; 2 tablespoons fenugreek leaves; 3 tablespoons unsalted butter, softened; Salt, to taste; Coriander leaves, for garnish

Fish Makhani is a creamy, tangy Indian dish best served with rice, daal, naan, or salad.

⭐ 4.3 (30 reviews) Prep: 120 minCook: 30 minTotal: 150 minYields: 6 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

Indian

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Ingredients

For the fish:

2 pounds (1 kilogram) fish fillets, any fish with firm white flesh, skin removed, cut into 2-inch pieces
1 lime, juiced
Salt, to taste
1 teaspoon red chili powder, to taste
6 whole cloves
8 to 10 peppercorns
1 (1-inch) stick cinnamon
2 bay leaves
8 to 10 almonds
3 to 4 pods cardamom
1 cup plain yogurt, not sour

For the gravy:

3 tablespoons vegetable oil, canola, or sunflower cooking oil
2 onions, chopped
2 teaspoons garlic paste
1 teaspoon ginger paste
2 teaspoons coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1 (14-ounce/400-gram can) chopped tomatoes, half of them pureed to a smooth paste in a food processor, the other half left in chunks
2 cups (500 milliliters) fish stock
2 tablespoons fenugreek leaves
3 tablespoons unsalted butter, softened
Salt, to taste
Coriander leaves, for garnish

Instructions

Marinate fish with lime juice, salt, and red chili powder for 1 hour.
On medium heat, roast cloves, peppercorns, cinnamon, bay leaves, and almonds until slightly dark, then cool, add cardamom seeds, and grind into a coarse powder.
Mix yogurt with the ground spice powder, coriander, cumin, and turmeric, then add to the fish and marinate for another hour.
In a deep pan over medium heat, fry onions in oil until golden brown, then add ginger and garlic pastes and fry for 1 minute.
Add only the marinated fish to the pan and gently fry until sealed and opaque.
Stir in tomato paste, chopped tomatoes, fish stock, kasuri methi, and the remaining yogurt-spice mix.
Cook until the fish is tender and the gravy reduces by half, stirring gently to prevent breakage.
Melt butter and pour over the fish; garnish with coriander leaves and serve with Naan, Kaali Daal, and salad.