Mahi Qaliya- a delicacy from the Awadh

Ingredients : Portion - 8-10

  • sole(tikka cut)- 1500 gm
  • Fish bones- 500 gms
  • Turmeric pwd- 25 gm
  • Peanuts - 75 gm
  • Refined oil- 75 ml
  • Cashewnut- 75 gms
  • Salt- to taste
  • Ginger Garlic paste- 50 gms
  • onions– 125 gms
  • white pepper pwd- 30 gms
  • Beaten curd.-200 gms
  • Coriander pwd- 50 gm
  • Garam Masala pwd- 25 gms
  • Red chilli pwd.- 75 gms
  • Coriander pwdr– 50 gms
  • Fenugreek seeds – 10 gm
  • Lemon juice – 30 ml
  • Water – 1500ml
  • Chopped coriander- 80 gms
  • Ginger juliennes- 50 gms
  • Silver warq – 1-2 leaves

Method of Preparation

  • Make a fine paste of onions , cashewnuts and peanuts and blanch fish bones
  • Heat oil in a heavy bottom pan & add fenugreek seeds, followed by ginger garlic paste& coriander powder.
  • Add the fish bones , bhuno for 5 mins. Add beaten curd & bhuno. Now add the paste of nuts and onions to it and bhuno well.
  • Add white pepper pwd, coriander pwder,red chilli pwdr, garam masala , bhuno for 2 mins. Add the water . Cook for 10-15 mins on low flame. Strain the gravy.
  • Cook the fish cubes in this gravy . Reduce the gravy a little , so that it thickens slightly
  • Garnish with coriander and ginger juliennes.