Hyderabadi Shahi Macchi Kurma Recipe
Out of the Mughal kitchens came the indulgently rich and creamy shahi kurma. Influences of the Mughal cuisine can be found along the length and breadth of India, especially in Hyderabad. Today, we have a seafood kurma. The foundation of this recipe is based on the traditional shahi kurma but the surprise ingredient here is the generous use of Kashmiri chillies which add not only a vibrant red hue to the dish but also takes the heat up a notch. Any kind of seafood (fish varieties with a firm flesh, tiger prawns and lobsters) can be used for this deliciously creamy and flavourful kurma.