Awadhi-style Fish Curry with Rice Noodles

Ingredients

In this adaptation of Bún cá Long Xuyên to Awadhi cuisine, we replace the traditional Vietnamese flavors with the rich and aromatic spices characteristic of Awadhi cuisine. The original dish features a light and tangy broth, while the Awadhi version incorporates a creamy and fragrant curry. Additionally, the rice noodles are substituted with traditional Indian rice noodles, which have a slightly different texture and flavor. We alse have the original recipe for Bún cá Long Xuyên, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 cup plain yogurt 1 cup plain yogurt
• 1/4 cup cashew paste 1/4 cup cashew paste
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until fragrant.
3. 3.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Add this spice mixture to the pan and cook for a minute, stirring continuously.
4. 4.
   Reduce the heat to low and add the plain yogurt to the pan. Stir well to combine the spices and yogurt.
5. 5.
   Add the cashew paste to the pan and mix well. Cook for a few minutes until the mixture thickens slightly.
6. 6.
   Gently place the fish fillets into the pan, ensuring they are fully submerged in the curry. Season with salt to taste.
7. 7.
   Cover the pan and simmer for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. 8.
   Garnish with fresh coriander leaves and serve the Awadhi-style Fish Curry over rice noodles. Squeeze lime wedges over the dish for an extra burst of flavor.

Treat your ingredients with care...

• Fish — Choose firm white fish fillets such as cod or tilapia for this recipe. Ensure the fish is fresh and free from any unpleasant odor.
• Cashew paste — Soak cashews in warm water for 30 minutes before blending them into a smooth paste. This will help achieve a creamy texture.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add a pinch of cayenne pepper.
• Adjust the consistency of the curry by adding water or reducing it further based on personal preference.
• Serve the dish with naan bread or steamed rice as an alternative to rice noodles.
• Experiment with different types of fish to find your favorite combination of flavors.
• To enhance the aroma, add a pinch of saffron strands to the curry while it simmers.

Serving advice

Serve the Awadhi-style Fish Curry with Rice Noodles hot, garnished with fresh coriander leaves and lime wedges. Accompany it with a side of naan bread or steamed rice for a complete meal.

Presentation advice

Present the dish by placing a generous portion of rice noodles in the center of the plate. Arrange the fish fillets on top and pour the creamy curry over them. Garnish with fresh coriander leaves and serve with lime wedges on the side.