Go Back
Fish makhani recipe

Fish makhani

A rich and creamy North Indian curry made with fish simmered in a tomato-based gravy with butter and cream, flavored with garam masala and other spices.
Print Recipe Pin Recipe

Ingredients
  

For the Fish:

  • 1 lb 450g firm white fish fillets (such as cod, snapper, or tilapia), cut into pieces
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil

For the Makhani Sauce:

  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece ginger grated
  • 2 green chilies slit lengthwise
  • 2 cups tomato purée from fresh or canned tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp garam masala
  • 1 cup heavy cream
  • 2 tbsp fenugreek leaves kasuri methi, crushed
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions
 

Preparing the Fish:

  • Marinate the Fish: In a bowl, mix the fish pieces with turmeric powder, chili powder, salt, and lemon juice. Let it marinate for at least 15-20 minutes.
  • Cook the Fish: Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated fish pieces and cook for 2-3 minutes on each side until they are just cooked through. Remove the fish from the skillet and set aside.

Preparing the Makhani Sauce:

  • Sauté Onions and Aromatics: In the same skillet, add the butter and vegetable oil. Once the butter has melted, add the finely chopped onions and sauté until they turn golden brown.
  • Add Garlic, Ginger, and Chilies: Add the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until fragrant.
  • Add Tomato Purée and Spices: Stir in the tomato purée, ground cumin, ground coriander, turmeric powder, chili powder, and salt. Cook the mixture on medium heat, stirring occasionally, until the oil separates from the tomato mixture and it thickens (about 10-15 minutes).
  • Finish the Sauce: Reduce the heat and stir in the heavy cream. Add the garam masala and crushed fenugreek leaves (kasuri methi). Simmer for another 5 minutes, allowing the flavors to meld together.

Combining the Fish and Sauce:

  • Add the Fish to the Sauce: Gently add the cooked fish pieces to the makhani sauce. Stir carefully to coat the fish with the sauce without breaking the pieces. Simmer for another 5 minutes to heat the fish through and let it absorb the flavors.

Serving:

  • Garnish and Serve: Garnish the Fish Makhani with fresh cilantro leaves. Serve hot with basmati rice, naan, or roti.