Andhra Fish Curry

Andhra Fish Curry



A delicious curry that's tangy, spicy and full of flavour!


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 steaks (I used mackerel fillets)
• 1/4 cup oil
• 1/2 tsp black mustard seeds
• 2 green chillies (couple of red chillies - optional)
• 1/4 cup shallots, sliced
• 3-4 garlic cloves, 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

Method

1. First, 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 until golden brown. Add the shallots and garlic.
4. Saute again for another 2-3 minutes or until the shallots turn translucent. Add the cubed tomatoes and saute until they turn soft and mushy.
5. Remove from heat and set aside to cool.
6. Soak the tamarind in 1/2 cup warm water. Extract juice and discard the pulp and seeds
7. In the same pan used to roast the curry paste ingredients, heat 1/4 cup oil and add mustard seeds.
8. When they start popping, add the shallots, garlic and green chillies. Fry for a minute.
9. Add chilli powder, coriander powder, and turmeric powder. Fry for 30 seconds and add the tamarind water.
10. Top up with 2 more cups of water. Add salt to taste, and curry leaves.Bring to the boil.
11. Meanwhile, grind the cooled ingredients for curry paste.
12. Add to the above boiling pan and lower heat to a simmer.
13. Add the fish pieces and cover to cook for 10-15 minutes on low heat.
14. Serve hot with rice.