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Andhra fish curry recipe

Andhra Fish Curry Recipe

Nags
A delicious Andhra fish curry recipe that's tangy, spicy, and full of flavour. Step by step recipe to help even the beginner cooks.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Fish
Cuisine Andhra
Servings 4

Ingredients
  

  • 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
  • 3-4 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

Instructions
 

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

Notes

  • 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