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Hyderabadi Fish Curry

Chef.Foodie's picture
Ingredients
  Pomfret/Other large fish 500 Gram
  Gingelly seeds 20 Gram (Sesame)
  Cumin 10 Gram
  Coriander 20 Gram
  Dry coconut 1⁄2
  Onions 250 Gram
  Tamarind 30 Gram
  Sweet oil 50 Milliliter
  Red chilies 3
  Asafoetida 1 Pinch
  Coriander sprigs 4
  Salt To Taste
Directions

1. Clean and cut fish into slices.
2. Bake onions in the oven or in hot ash.
3. Roast together coriander, red chillies, cumin, gingelly (sesame) seeds and grated dry coconut.
4. Grind the masala with the onions to a thick paste.
5. Soak tamarind in hot water. Squeeze out pulp.
6. Heat oil. Add a few seeds of cumin, asafoetida, curry leaves.
7. Remove/pan from fire. Add ground paste. 8. Return to fire. Fry well.
9. Add tamarind pulp and salt. Cook for 10 minutes.
10. Add sliced pieces of fish.
11. Cook till fish is done.
12. Serve garnished with chopped coriander leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Hyderabadi
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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