Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 600 grams of firm white fish pieces with paper towels, then apply 1 teaspoon of salt, 2 tablespoons of lime juice, and 0.25 teaspoon of turmeric powder, ensuring each piece is coated before allowing it to cure in the refrigerator for 1 hour.

2. 2

   Soak 0.25 gram of saffron strands in 2 tablespoons of warm milk for 15 minutes, allowing the color and aroma to infuse, while also whisking 0.75 cup of Greek yogurt until smooth.

3. 3

   In a large bowl, combine the whisked Greek yogurt, 2 tablespoons of ginger-garlic paste, 1.5 teaspoons of red chili powder, 2 teaspoons of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of garam masala, 0.5 teaspoon of salt, the saffron-infused milk, and the blanched almond paste, mixing thoroughly to create the marinade.

4. 4

   Gently add the cured fish pieces to the prepared yogurt and spice marinade, ensuring each piece is fully covered, and refrigerate for at least 1 hour, or preferably 2 hours, allowing the flavors to penetrate the fish.

5. 5

   Heat 3 tablespoons of ghee or oil in a wide, non-stick pan over medium heat, then add 1 finely chopped medium onion and sauté for 8-10 minutes until it turns a deep golden brown, scraping up any fond.

6. 6

   Stir in 0.5 cup of tomato puree and the 2 tablespoons of cashew paste into the browned onions, cooking for another 5 minutes until the mixture thickens and the oil begins to separate from the sides.

7. 7

   Carefully add the marinated fish pieces and any remaining marinade to the pan, gently turning the fish to coat it with the curry base, then cook uncovered for 8-10 minutes, ensuring the fish is cooked through and flaky, adding 0.25 gram of remaining saffron strands halfway through.

8. 8

   Garnish the Zafrani Macchi Badaami Curry with 0.25 cup of fresh chopped coriander leaves just before serving.