Andhra fish curry recipe

Andhra Fish Curry Recipe

  • Author: Nags
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Fish
  • Cuisine: Andhra


A delicious Andhra fish curry recipe that’s tangy, spicy, and full of flavour. Step by step recipe to help even the beginner cooks.



For Curry Paste

  • 2 tsp oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp whole black pepper
  • 1/4 tsp methi seeds (fenugreek seeds)
  • 3/4 cup peeled shallots (or pearl onions)
  • 1/4 cup peeled and sliced garlic flakes
  • 1/2 cup cubed tomato

For Curry

  • 250 grams fish (I used King fish steaks)
  • 1/4 cup oil
  • 1/2 tsp black mustard seeds
  • 2 green chillies
  • 1/4 cup shallots, sliced
  • 34 garlic flakes, sliced
  • 1 tsp Kashmiri chilli powder
  • 2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 small ball of tamarind (around 1 tbsp)
  • A few curry leaves
  • Salt to taste


  1. First let’s prepare the curry paste
  2. Heat 2 tsp oil in a pan and add the cumin seeds, fennel, pepper, and methi seeds
  3. Roast until the cumin seeds turn a golden brown
  4. Now add the shallots and garlic
  5. Saute again for another 2-3 minutes or until the shallots turn pink and translucent
  6. Then add the cubed tomatoes and saute until they turn soft and mushy
  7. Remove from heat and set aside to cool
  8. Cut and clean your fish pieces as needed. I used them as small steak pieces
  9. Soak the tamarind in 1/2 cup warm water. Extract juice and discard the pulp and seeds
  10. In the same pan used to roast the curry paste ingredients, heat 1/4 cup oil and add mustard seeds
  11. When they start popping, add the shallots, garlic and green chillies
  12. Fry for a minute
  13. Then add chilli powder, coriander powder, and turmeric powders
  14. Fry for 30 seconds and add the tamarind water
  15. Top up with 2 more cups of water, salt, and curry leaves and bring to the boil
  16. Meanwhile, grind the cooled ingredients for curry paste
  17. Add to the above boiling pan and lower heat to a simmer
  18. Add the fish pieces and cook covered for 10-15 minutes on low heat until the fish pieces are cooked
  19. Serve hot with rice


  • The green chillies are optional. If you want a less spicy fish curry, omit them.
  • Use Kashmiri red chilli powder for optimal heat and colour to the dishes
  • If you can’t find shallots where you live, replace with chopped onions
  • Adjust quantity of tamarind to your taste. This fish curry is meant to be a bit on the tangy side
  • You can use any type of fish, with our without bones. I use thin King fish steaks for most of my fish recipes since they are readily available here cleaned and sliced
  • The thickness of the gravy is up to you so control the amount of water to get to the desired consistency