Kaju Katli is a classic North Indian sweet made from cashew nuts (kaju) and sugar, cooked into a smooth dough and cut into thin diamond-shaped slices. It’s known for its smooth, fudgy texture, subtle sweetness, and luxurious appeal, often adorned with silver vark (edible foil).
Popular during Diwali and weddings, it’s one of the most loved sweets in India — elegant yet surprisingly simple when made right.
📌 Ingredients (for 15–20 pieces)
Cashews (Kaju) – 1 cup (approx. 150 grams)
Sugar – ½ cup (100 grams)
Water – ¼ cup (60 ml)
Ghee – 1 tsp (for greasing)
Cardamom powder – ¼ tsp (optional)
Rose water or Kewra water – ½ tsp (optional)
Silver vark (edible silver leaf) – optional, for decoration
🥣 Step-by-Step Instructions
🔹 Step 1: Powder the Cashews
Ensure cashews are at room temperature and dry (no moisture).
Grind cashews in a mixer-grinder in pulses (short bursts). Don’t over-grind or it will release oil.
Grind to a fine, dry powder.
Sieve the powder to remove any coarse bits (regrind the coarse part).
You should get a smooth, flour-like powder.
✅ Tip: Do not grind continuously—heat will turn the cashews oily.
🔹 Step 2: Make Sugar Syrup
In a non-stick or heavy-bottom pan, add:
½ cup sugar
¼ cup water
Heat on medium flame, stirring occasionally, until sugar dissolves.
Once dissolved, boil the syrup for about 4–5 minutes.
No need for 1-string consistency—just until slightly sticky.
Optional: Add cardamom powder or rose/kewra water now.
🔹 Step 3: Add Cashew Powder
Lower the flame and add cashew powder gradually into the syrup.
Mix well to avoid lumps.
Keep stirring continuously on low-medium flame for 8–10 minutes.
The mixture will thicken and leave sides of the pan.
Test: Take a small pinch and roll it between fingers – it should form a non-sticky soft ball.
✅ Tip: Do not overcook or it will become hard while setting.
🔹 Step 4: Set the Mixture
Turn off the flame. Let the mixture rest for 1 minute (just to cool slightly).
Transfer to a greased surface (like a steel plate or butter paper).
Once warm enough to touch, knead the mixture for 1–2 minutes into a smooth dough.
Grease your palms with a bit of ghee while kneading.
🔹 Step 5: Roll and Cut
Roll the dough between two butter papers or greased plastic sheets to ¼ cm thickness.
Apply silver vark if using.
Using a sharp knife or pizza cutter, cut into diamond shapes.
🧊 Let it Cool
Let the Kaju Katli pieces cool and firm up for at least 30 minutes before storing.
📦 Storage
Store in an airtight container at room temperature for up to 7 days.
Kheer, also known as Chawal ki Kheer, is a traditional Indian dessert made with rice, milk, and sugar, flavored with cardamom, saffron, and dry fruits. It is a popular sweet dish during festivals like Diwali, Eid, Raksha Bandhan, and family celebrations. Rich, creamy, and aromatic, Kheer is comforting and easy to prepare.
🧾 Ingredients (Serves 4)
Ingredient
Quantity
Full cream milk
1 liter
Basmati rice (small grain preferred)
¼ cup (50 grams)
Sugar
⅓ to ½ cup (adjust to taste)
Cardamom powder (elaichi)
¼ tsp
Saffron strands (optional)
10–12 strands soaked in 1 tbsp warm milk
Cashews
8–10 (split or chopped)
Almonds
8–10 (sliced or slivered)
Raisins
1 tbsp
Ghee
1 tsp (for frying dry fruits)
🔪 Preparation (Before Cooking)
Wash and soak rice in water for 20–30 minutes, then drain.
Soak almonds in hot water for 10 minutes, peel, and slice thinly (optional).
Soak saffron in 1 tbsp warm milk.
🥣 Step-by-Step Cooking Instructions
🔹 Step 1: Boil the Milk
Pour 1 liter full-fat milk into a heavy-bottomed deep pan or kadai.
Bring it to a gentle boil on medium heat, stirring occasionally to prevent burning or sticking at the bottom.
Once it comes to a boil, reduce the heat to low and let it simmer.
🔹 Step 2: Add Rice
Add the soaked and drained rice into the simmering milk.
Cook on low heat, stirring frequently, especially from the bottom and sides.
Let the rice cook for 30–35 minutes, until soft and the milk thickens.
Stir every 2–3 minutes to avoid sticking or burning.
The rice should be fully cooked and the milk should reduce to about ¾ of original quantity.
🔹 Step 3: Add Sugar and Flavor
Once rice is soft and milk is thick:
Add sugar (start with ⅓ cup and increase to taste).
Add cardamom powder and saffron milk.
Mix and cook for another 5–10 minutes until sugar dissolves and flavors blend in.
🔹 Step 4: Fry and Add Dry Fruits
In a small pan, heat 1 tsp ghee.
Add cashews, raisins, and almonds. Fry on low heat until golden.
Add them to the kheer and stir.
🔹 Step 5: Final Simmer and Rest
Simmer kheer for 3–5 more minutes, then turn off the heat.
Let it rest for 10–15 minutes before serving (kheer thickens as it cools).
🧊 Serving & Storage
Serve warm or chilled (cool completely before refrigerating).
Store in the fridge for up to 2–3 days.
If it thickens too much, add a little warm milk before serving.
Besan Burfi, also called besan ki barfi, is a classic Indian sweet made from gram flour (besan), ghee, and sugar, flavored with cardamom and garnished with dry fruits. It has a fudgy yet melt-in-the-mouth texture and is widely prepared during Diwali, Raksha Bandhan, and festive occasions.
What makes besan burfi special is the slow roasting of besan in ghee, which gives it a rich aroma and nutty taste — a must-have sweet in every Indian mithai box!
How to Make Besan Burfi Recipe (Step-by-Step)
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Servings: 12–15 pieces | Cuisine: Indian | Course: Dessert
Difficulty Level: Easy
🧾 Ingredients (Makes ~15 pieces)
Ingredient
Quantity
Besan (gram flour)
1 cup (about 120g)
Ghee (clarified butter)
½ cup (100g)
Sugar
¾ cup (150g)
Water
¼ cup
Cardamom powder (elaichi)
½ tsp
Chopped nuts (almonds/pistachios)
1–2 tbsp (optional, for garnish)
Saffron strands
Optional, for aroma & color
Edible silver vark
Optional, for decoration
🥣 Step-by-Step Instructions
🔹 Step 1: Roast the Besan (Very Important)
Heat ½ cup ghee in a heavy-bottomed pan or kadai over low heat.
Once ghee melts, add 1 cup besan gradually while stirring continuously.
Roast the besan on low flame, stirring constantly for 15–20 minutes.
First, it will look dry and lumpy.
Slowly it will loosen up, become smooth and glossy.
A nutty aroma will develop and the color will turn golden.
Make sure there is no raw smell of besan.
⚠️ Don’t roast on high flame. Besan can burn easily and taste bitter.
Besan Ladoo (or Besan ke Laddu) is a traditional Indian sweet made with gram flour (besan), ghee, and sugar, flavored with cardamom and often garnished with nuts. This popular festive treat is especially cherished during Diwali, Ganesh Chaturthi, and weddings.
Soft, aromatic, and melt-in-the-mouth, these ladoos are simple to make and a hit with all age groups. The key lies in slow-roasting the besan until it turns golden brown and emits a rich, nutty aroma.
🟡 Besan Ladoo Recipe – How to Make Perfect Besan Ke Laddu at Home
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Servings: 12–15 ladoos | Cuisine: Indian | Course: Dessert
Difficulty: Easy | Best For: Diwali, Raksha Bandhan, Festive Occasions
🧾 Ingredients (Makes 10–12 ladoos)
Ingredient
Quantity
Besan (gram flour)
1 cup (120 g)
Ghee (clarified butter)
⅓ to ½ cup (70–100 g)
Powdered sugar (boora or tagar preferred)
¾ cup (100 g)
Cardamom powder (elaichi)
½ tsp
Chopped nuts (optional)
1–2 tbsp (almonds, pistachios)
Raisins (optional)
1 tbsp
Saffron strands (optional)
few, soaked in 1 tsp warm milk
🥣 Step-by-Step Instructions
🔹 Step 1: Sift and Measure Ingredients
Sieve besan to avoid lumps and keep it fine.
Use fine powdered sugar (boora or tagar gives best texture).
If you don’t have boora, grind regular sugar and sieve it.
🔹 Step 2: Roast Besan in Ghee (Slowly and Thoroughly)
In a heavy-bottomed kadai or pan, melt ⅓ to ½ cup ghee on low heat.
Add 1 cup besan gradually, stirring constantly.
Roast the besan on low flame for 20–30 minutes, stirring continuously.
It will start as a dry, clumpy mixture.
Then it becomes smooth and grainy as it absorbs ghee.
Finally, it will turn golden, give off a nutty aroma, and start releasing ghee slightly.
⚠️ Do not rush roasting. If besan is undercooked, the ladoos will taste raw.
🔹 Step 3: Cool the Mixture Slightly
Once besan is fully roasted, turn off the flame.
Let it cool down completely (at least until warm, not hot), around 20 minutes.
Do not add sugar when the mixture is hot — it will melt and ruin texture.
🔹 Step 4: Add Sugar and Flavor
Once the mixture is warm, add:
¾ cup powdered sugar
½ tsp cardamom powder
Saffron milk (if using)
Chopped nuts or raisins (optional)
Mix everything thoroughly using hands or a spatula.
🔹 Step 5: Shape the Ladoos
Take a portion of the mixture and roll it into round balls using your palms.
If it feels too dry to bind, add 1–2 tsp melted warm ghee and mix again.
Optionally, press a nut on top of each ladoo.
🧊 Storage
Store in an airtight container at room temperature for up to 2 weeks.
In hot climates, you can refrigerate (let them come to room temp before serving).
💡 Tips for Perfect Besan Ladoo
Tip
Why it helps
Use fine besan
Ensures smooth, melt-in-mouth texture
Roast on low flame
Brings out nutty flavor and prevents burning
Cool before adding sugar
Keeps ladoos from becoming sticky or greasy
Adjust ghee carefully
Too little = dry ladoos; too much = greasy ladoos
Use tagar/boora sugar
Gives grainy, professional texture like halwai-style
Gulab Jamun is one of the most popular and beloved sweets of India. These are soft, melt-in-the-mouth fried milk-solid balls soaked in fragrant rose and cardamom-infused sugar syrup. The word “Gulab” means rose, and “Jamun” refers to the dark purple fruit of similar size and shape.
Originally a Mughlai delicacy, this dessert is a staple at Indian weddings, festivals like Diwali, Holi, and Eid, and in Indian thalis.
You can make Gulab Jamun using khoya (mawa), milk powder, or paneer — here we’ll share the milk powder version, which is both convenient and delicious.
🍮 Gulab Jamun Recipe – Soft, Juicy Indian Dessert (Step-by-Step)
Prep Time: 15 minutes Cook Time: 30 minutes Resting Time: 1 hour (optional) Total Time: 45 minutes Serves: 14–16 gulab jamuns Cuisine: Indian Course: Dessert Difficulty: Medium
🧾 Ingredients (Makes 14–16 pieces)
For the Dough (Gulab Jamun Balls):
Ingredient
Quantity
Khoya (mawa), grated
1 cup (200g) – use soft or fresh khoya
Maida (all-purpose flour)
3 tbsp
Baking soda
1 small pinch
Cardamom powder
¼ tsp
Milk (as needed)
2–4 tbsp (to bind the dough)
Ghee/oil
For deep frying
For the Sugar Syrup:
Ingredient
Quantity
Sugar
1½ cups
Water
1½ cups
Cardamom powder
½ tsp
Rose water or Kewra water
½ tsp (optional)
Saffron strands
Few (optional)
Lemon juice
1 tsp (prevents crystallization)
🥣 Step-by-Step Instructions
🔹 Step 1: Make the Sugar Syrup
In a deep pan, add:
1½ cups sugar
1½ cups water
Heat on medium flame until the sugar dissolves completely.
Once it comes to a boil, add:
Cardamom powder
Saffron (optional)
Rose/kewra water (optional)
Boil for 5–6 minutes until syrup becomes slightly sticky — no string consistency needed.
Add 1 tsp lemon juice to prevent crystallization. Set aside and keep the syrup warm (not hot).
🔹 Step 2: Prepare the Gulab Jamun Dough
In a wide bowl, take 1 cup grated khoya.
Make sure it’s soft, lump-free and fresh.
Add:
3 tbsp maida
A pinch of baking soda
¼ tsp cardamom powder
Mix lightly and gently to combine.
Add milk 1 tbsp at a time, just enough to make a soft, smooth dough.
Knead lightly without pressing too hard.
Dough should be soft but not sticky or wet.
⚠️ Don’t over-knead or mash the dough; it may cause the balls to crack while frying.
🔹 Step 3: Shape the Balls
Divide the dough into small equal portions (size of a small lemon).
Roll each portion between your palms into a smooth, crack-free ball.
If cracks form, knead a drop of milk into the dough.
🔹 Step 4: Fry the Gulab Jamuns
Heat ghee or oil in a wide, heavy-bottomed kadai.
Use medium-low flame.
Test the oil: drop a small dough piece—it should rise slowly, not sizzle immediately.
Gently slide in 4–5 balls at a time, do not overcrowd.
Fry on low to medium flame, stirring gently and continuously so they brown evenly.
Fry till golden brown, not too dark. Takes 6–8 minutes.
Remove and drain on paper towel briefly.
🔹 Step 5: Soak in Sugar Syrup
Let the fried gulab jamuns rest for 2 minutes, then transfer into warm (not hot) sugar syrup.
Let them soak for at least 1–2 hours. They will absorb syrup and become soft and juicy.
🧊 Serving Suggestions
Serve warm or chilled.
Garnish with chopped pistachios or silver vark for a festive touch.
Great with vanilla ice cream too!
📦 Storage
Store soaked gulab jamuns with syrup in the refrigerator for up to 1 week.
A Salmon Rice Bowl is a vibrant and wholesome one-bowl meal consisting of flaky, seared or baked salmon, served over a bed of steamed rice, accompanied by fresh or pickled vegetables, creamy sauces, and toppings like sesame seeds or avocado.
It’s inspired by Japanese and Korean rice bowls (like poke bowls or bibimbap) but easily customized to your liking. Packed with protein, healthy fats, and fiber, this meal is ideal for weeknight dinners, meal prep, or clean eating plans.
Rogan Josh is a classic Kashmiri lamb curry that boasts deep, aromatic flavors and a rich red hue, traditionally made using slow-cooked mutton or lamb simmered in a blend of yogurt, spices, and ghee or oil. The name comes from Persian, where “Rogan” means oil or clarified butter, and “Josh” means intense heat.
This regal dish is one of the most loved meat curries in Indian cuisine and is especially popular in festive meals, wedding thalis, or winter feasts. Unlike heavy tomato-based curries, Rogan Josh uses yogurt, dry spices, and Kashmiri red chili powder to achieve its unique flavor and color.
When it comes to comfort food in Indian households, nothing beats a flavorful mutton curry recipe served with steamed rice, chapati, or naan. The combination of tender, slow-cooked meat and aromatic spices makes mutton curry a true favorite across the country. From a dhaba style mutton curry recipe on the highways of Punjab to a rich mutton curry recipe South Indian style, every version carries its own charm.
If you’re a beginner, this detailed guide will take you through an easy mutton curry recipe step by step, ensuring that you can prepare the best mutton curry recipe at home.
The authentic mutton curry recipe is deeply rooted in Indian culinary traditions. While North India celebrates the fiery Punjabi mutton curry recipe, the coastal belt is known for coconut-based mutton curry recipe South Indian style. The traditional mutton curry recipe has always been a festive dish, slow-cooked for hours to extract maximum flavor.
Over time, quick adaptations like the mutton curry recipe pressure cooker or instant pot mutton curry recipe have made it more accessible to home cooks.
Ingredients for Mutton Curry Recipe
Here’s what you’ll need for a homemade mutton curry recipe:
For Marination:
500 g mutton (goat/lamb, medium pieces)
½ cup curd (yogurt)
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tbsp lemon juice
Salt to taste
For Curry:
3 tbsp oil or ghee
2 medium onions (finely sliced)
2 tomatoes (chopped/pureed)
2 green chilies (slit)
1 tbsp ginger-garlic paste
1 bay leaf, 1 cinnamon stick, 3 cloves, 2 cardamoms
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
½ tsp black pepper powder
Salt to taste
3 cups water (adjust based on cooking method)
Fresh coriander leaves for garnish
Ingredients for Mutton Curry Recipe
Step-by-Step Instructions – How to Make Mutton Curry
Step 1: Marinate the Mutton
Mix curd, ginger-garlic paste, turmeric, chili powder, coriander powder, lemon juice, and salt.
Coat mutton pieces evenly.
Rest for at least 1–2 hours (overnight is ideal for tenderness).
Step 2: Prepare the Base
Heat oil or ghee in a heavy-bottomed pan.
Add bay leaf, cardamom, cloves, and cinnamon.
Add onions and sauté until golden brown.
Stir in ginger-garlic paste and green chilies, cook until aromatic.
Step 3: Cook the Masala
Add tomatoes and cook until soft and oil separates.
Add turmeric, chili powder, cumin, coriander powder, and pepper.
Stir well to form a thick masala paste.
Step 4: Add Mutton
Add marinated mutton and cook on medium-high heat until sealed and coated with masala.
Cover and cook for 10 minutes, stirring occasionally.
Step 5: Add Water & Simmer
Pour in 3 cups of hot water.
Cover and slow cook until mutton is tender (about 1.5 hours). (For quicker versions, see mutton curry pressure cooker recipe or instant pot method below.)
Choose fresh meat – Goat/lamb with some fat cooks best.
Marinate longer – Yogurt softens meat fibers.
Cook onions well – Golden onions make a richer base.
Don’t rush – Slow cooking extracts deeper flavor.
Balance spices – Overpowering garam masala can ruin taste.
Nutritional Value of Mutton Curry
Calories: ~350–400 per serving
Protein: High (excellent for muscle health)
Fat: Moderate to high (reduce oil for a healthy mutton curry recipe)
Carbs: Low, from onions/tomatoes
Serving Suggestions
Steamed basmati rice or jeera rice
Butter naan, tandoori roti, or paratha
Onion salad with lemon wedges
Raita for balance
FAQs on Mutton Curry Recipe
Q1. How do I make mutton soft and tender? Marinate overnight and slow cook. For quicker cooking, use a mutton curry pressure cooker recipe.
Q2. Which is better — North Indian or South Indian style? Both! The mutton curry recipe North Indian style is spicier, while the South Indian style is coconut-based and aromatic.
Q3. Can beginners make mutton curry? Yes, the mutton curry recipe for beginners simplifies steps for anyone new to cooking.
Q4. Is mutton curry healthy? Yes, especially if you try a mutton curry healthy recipe with less ghee and lean cuts.
Q5. What is the difference between dhaba style and restaurant style? The dhaba style mutton curry recipe is rustic and spicier, while restaurants often serve creamier versions.
Interesting Facts
The mutton curry recipe is a timeless Indian classic that adapts to every region’s palate. From the rich Punjabi mutton curry recipe to the coconut-flavored mutton curry South Indian style, each variation is worth exploring.
Whether you’re a beginner trying a simple mutton curry recipe step by step, or a foodie experimenting with traditional mutton curry recipe passed down through generations, you’ll always end up with a hearty, satisfying dish.
Quick versions like the mutton curry pressure cooker recipe and instant pot recipe make life easier, while the authentic mutton curry recipe reminds us of slow-cooked Nawabi feasts.
So the next time you crave something rich and flavorful, try this homemade mutton curry recipe — truly one of the best mutton curry recipes for a memorable meal.
Indian Lamb Curry is a hearty, spiced meat dish made by simmering tender lamb pieces in a flavorful onion-tomato masala with traditional Indian spices. This slow-cooked curry brings out deep, layered flavors and is a staple in many Indian households and festive occasions.
Served best with basmati rice, naan, or jeera rice, this curry can be customized by spice level and consistency. Whether you’re using lamb shoulder, leg, or ribs, this recipe will give you a delicious, comforting meal every time.
🍛 Lamb Curry Recipe | How to Make Indian Lamb Curry (Step-by-Step)
Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 35 minutes Serves: 4–6 Cuisine: Indian Course: Main Course Difficulty: Moderate
🧾 Ingredients (Serves 4)
For the Lamb:
Ingredient
Quantity
Lamb (bone-in preferred)
500 grams
Yogurt (thick, whisked)
½ cup
Salt
½ tsp
Turmeric powder
½ tsp
For the Curry Base:
Ingredient
Quantity
Oil (mustard or vegetable)
4–5 tbsp
Bay leaf
1
Cinnamon stick
1-inch
Green cardamoms
2–3
Cloves
4–5
Black peppercorns
6–8
Cumin seeds
1 tsp
Onion-Tomato Masala:
Ingredient
Quantity
Onions (thinly sliced)
2 large
Ginger-garlic paste
2 tbsp
Tomatoes (finely chopped or pureed)
2 medium
Red chili powder
1½ tsp
Coriander powder
1½ tbsp
Garam masala
1 tsp
Water
2–2½ cups (hot)
Fresh coriander leaves
For garnish
🍳 Step-by-Step Instructions
🔹 Step 1: Marinate the Lamb
In a bowl, combine:
500g lamb pieces
½ cup whisked yogurt
½ tsp turmeric
½ tsp salt
Mix well and marinate for at least 1 hour (or overnight for deeper flavor).
🔹 Step 2: Temper Whole Spices
Heat 4–5 tbsp oil in a heavy-bottomed pan or pressure cooker.
Add:
1 bay leaf
1-inch cinnamon
2–3 cardamoms
4–5 cloves
6–8 peppercorns
1 tsp cumin seeds
Sauté for 30–40 seconds until fragrant.
🔹 Step 3: Brown the Onions
Add thinly sliced onions and cook on medium heat.
Fry till they are golden brown and caramelized (15–20 minutes).
Stir regularly to prevent burning.
🔹 Step 4: Add Ginger-Garlic Paste
Add 2 tbsp ginger-garlic paste.
Sauté for 2–3 minutes until the raw smell disappears and oil begins to separate.
🔹 Step 5: Add Tomatoes and Spices
Add chopped or pureed tomatoes.
Also add:
1½ tsp red chili powder
1½ tbsp coriander powder
Salt to taste (adjust)
Cook on medium heat for 10–12 minutes, until oil separates from the masala.
🔹 Step 6: Add Marinated Lamb
Add marinated lamb to the masala.
Mix well and sauté (bhuno) for 15–20 minutes on medium-high heat.
Meat should be well coated and lightly browned.
This step adds depth and seals in flavor.
🔹 Step 7: Add Water & Simmer
Option 1: Slow Cooking (Best Flavor)
Add 2–2½ cups hot water.
Cover and simmer on low flame for 60–75 minutes, stirring occasionally, until lamb is tender.
Option 2: Pressure Cooking (Faster)
Add 1½ to 2 cups hot water.
Close lid and pressure cook for 4–5 whistles on medium heat.
Let pressure release naturally.
🔹 Step 8: Final Touch
Once the lamb is tender and gravy thickens:
Add 1 tsp garam masala
Simmer uncovered for 5 minutes
Garnish with chopped fresh coriander.
🍽️ Serving Suggestions
Serve hot with:
Steamed basmati rice
Jeera rice
Naan, chapati, or paratha
Add a side of raita or onion salad with lemon wedges.
Serves: 4 | Preparation time: 15 mins | Cooking time: 30–40 mins
📝 About Fish Curry
Fish Curry is a flavorful Indian dish made by simmering fish in a spiced onion-tomato or coconut-based gravy. Depending on the region, Indian fish curry varies widely—from the tangy Goan fish curry, to creamy Kerala-style fish curry, or spicy Bengali maacher jhol.
This version is a simple, homestyle fish curry with a tomato-onion base and warming spices that pair beautifully with any firm white fish like rohu, kingfish (surmai), tilapia, or even basa.
🐟 Fish Curry Recipe | How to Make Indian-Style Fish Curry
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Serving Size: 4 Cuisine: Indian Course: Main (Lunch/Dinner) Difficulty Level: Easy
🧾 Ingredients
For Marinating the Fish:
Ingredient
Quantity
Fresh fish (cut into steaks or fillets)
500 grams
Turmeric powder
½ tsp
Red chili powder
½ tsp
Salt
½ tsp
Lemon juice (optional)
1 tsp
For the Curry:
Ingredient
Quantity
Oil (mustard or vegetable)
4 tbsp
Mustard seeds (optional)
½ tsp
Fenugreek seeds (methi, optional)
¼ tsp
Curry leaves (if using South Indian style)
8–10 leaves
Onion (finely chopped or sliced)
2 medium
Ginger-garlic paste
1½ tbsp
Tomatoes (finely chopped/pureed)
2 medium
Turmeric powder
½ tsp
Red chili powder
1 tsp
Coriander powder
1½ tsp
Cumin powder
½ tsp
Garam masala (optional)
½ tsp
Tamarind pulp or kokum or lemon juice
1–2 tsp
Coconut milk or ground coconut paste (optional)
½ cup (for South Indian style)
Water
1½ to 2 cups (hot water)
Fresh coriander leaves
for garnish
🍳 Step-by-Step Instructions
🔹 Step 1: Marinate the Fish
Wash the fish pieces and pat them dry.
In a bowl, mix:
½ tsp turmeric
½ tsp red chili powder
½ tsp salt
1 tsp lemon juice (optional)
Rub the masala on the fish gently.
Set aside for 15–20 minutes.
📝 This helps eliminate the fishy smell and adds initial flavor.
🔹 Step 2: Fry the Fish Lightly (Optional but recommended)
Heat 1 tbsp oil in a pan.
Lightly shallow fry the fish pieces for 1–2 mins on each side, just to firm them up.
Set aside on a plate.
✅ This prevents fish from breaking apart in the curry later.
🔹 Step 3: Prepare the Masala Base
Heat 3 tbsp oil in a kadai or deep pan.
Optional: Add ½ tsp mustard seeds and ¼ tsp fenugreek seeds. Let them crackle.
Add 2 chopped onions and sauté on medium flame until golden brown.
Add 1½ tbsp ginger-garlic paste and sauté until the raw smell disappears (2–3 mins).
🔹 Step 4: Add Tomatoes & Spices
Add 2 chopped or pureed tomatoes.
Add:
½ tsp turmeric
1 tsp red chili powder
1½ tsp coriander powder
½ tsp cumin powder
Salt to taste
Cook until tomatoes soften and oil separates (about 10–12 mins).
Stir frequently.
🔥 Proper “bhunai” (roasting) of masala is key for taste and color.
🔹 Step 5: Add Liquid and Simmer
Add 1½ to 2 cups of hot water (adjust based on how thick you want the curry).
Stir well and bring the curry to a boil.
Add ½ tsp garam masala and 1–2 tsp tamarind pulp or kokum.
For a coastal touch, add ½ cup coconut milk now (optional).
Simmer the curry on medium heat for 7–8 minutes.
🔹 Step 6: Add the Fish
Gently add the fish pieces into the simmering curry.
Reduce flame to low and cook uncovered for 10–12 minutes, or until the fish is fully cooked and the gravy thickens slightly.
Do not stir too much or fish may break.
🔹 Step 7: Rest & Garnish
Turn off the flame and let the curry rest for 10–15 minutes.
Garnish with fresh coriander leaves.
Optionally, squeeze some fresh lemon juice before serving.
