Mughlai Atascaburras

Ingredients

In this Mughlai adaptation of Atascaburras, we replace the traditional Spanish ingredients like olive oil and garlic with Mughlai spices such as cardamom, cinnamon, and cloves. Additionally, we incorporate cod fish into the dish to add a subtle seafood flavor, which is not present in the original Spanish version. We alse have the original recipe for Atascaburras, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 250g (8.8 oz) cod fish fillets, cooked and flaked 250g (8.8 oz) cod fish fillets, cooked and flaked
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/2 teaspoon cinnamon powder 1/2 teaspoon cinnamon powder
• 1/4 teaspoon clove powder 1/4 teaspoon clove powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Boil the potatoes in salted water until tender. Drain and mash them until smooth.
2. 2.
   In a pan, heat ghee over medium heat. Add ginger paste and garlic paste. Sauté for a minute.
3. 3.
   Add cardamom powder, cinnamon powder, clove powder, and turmeric powder to the pan. Stir well to combine the spices with the ghee.
4. 4.
   Add the mashed potatoes to the pan and mix well with the spices.
5. 5.
   Gradually pour in the milk while stirring continuously to achieve a creamy consistency.
6. 6.
   Add the flaked cod fish to the pan and gently mix it into the potato mixture.
7. 7.
   Cook the mixture for another 5 minutes, stirring occasionally, until the flavors meld together.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooked potatoes can result in a watery mash.
• Cod fish — Ensure that the cod fish is fully cooked before flaking it. This will ensure a pleasant texture in the final dish.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or finely chopped green chilies.
• Serve Mughlai Atascaburras with warm naan bread or fragrant basmati rice for a complete meal.
• To make the dish more indulgent, top it with a dollop of ghee before serving.
• If you prefer a smoother texture, pass the mashed potatoes through a sieve before adding them to the pan.
• Experiment with different herbs and spices to customize the flavors according to your taste preferences.

Serving advice

Serve Mughlai Atascaburras hot, garnished with fresh coriander leaves. Accompany it with naan bread or basmati rice for a satisfying meal.

Presentation advice

Present the Mughlai Atascaburras in a shallow serving dish, allowing the creamy mash and flaked cod fish to be visible. Garnish with a sprinkle of cardamom powder and a few whole cloves for an elegant touch.