HomeVeg/Non Veg Mughlai Fish Curry

Mughlai Fish Curry

Posted in : Veg/Non Veg on by : Simmi Iyer

Mughlai Fish Curry is an easy-to-make non-vegetarian recipe that you can prepare for your loved ones in lunch or dinner. This Mughlai recipe is prepared using cod fish, lemon juice and blended well with a melange of ground aromatic spices. This fish recipe can be made using a few simple steps and is best for occasions like kitty parties and get-togethers. This non-vegetarian recipe tastes best when served with steamed rice or paratha. In short, it is a must try dish for all the non-vegetarians or sea food lovers out there! Try making this filling curry recipe at home and enjoy with your family & friends over the weekend.


  • 300 gm cod fish
  • 1 teaspoon lemon juice
  • 1 cup milk
  • salt as required
  • 3 teaspoon poppy seeds
  • 2 inches ginger
  • 1 tablespoon peppercorns
  • 2 teaspoon cumin seeds
  • 8 almonds
  • 1 teaspoon turmeric
  • 3 tablespoon yoghurt (curd)
  • 1 tablespoon garam masala powder
  • 1/2 cup vegetable oil
  • 2 onion
  • 3 cloves garlic
  • 2 teaspoon coriander seeds
  • 2 teaspoon red chilli powder
  • 1 tablespoon vinegar

For Garnishing

  • 1 teaspoon coriander leaves

How to make Mughlai Fish Curry

  • Step 1. Wash the fish thoroughly and marinate with turmeric powder, lemon juice and salt for a minimum of 40 minutes. Boil the poppy seeds with enough water over medium flame to make them soft. Blend them chopped onions, garlic cloves, ginger, peppercorns, coriander seeds, cumin seeds, red chili powder, turmeric powder, almonds and salt in a blender jar over high speed for a few seconds till you achieve a smooth paste.
  • Step 2. Heat oil in a pan over medium flame and once the oil is hot enough, add the marinated fish pieces to it one by one. Fry for a minute and then in the same pan add ground onion paste. Saute till the raw smell disappears. Now, add the whisked curd along with garam masala powder and stir well.
  • Step 3.Add milk over it and cook fish in the gravy for some time over low flame. Turn off the gas knob when you achieve a thick gravy. Garnish with chopped coriander leaves and serve hot with steamed rice or pulao.

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