Hyderabadi Fish Curry Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Pomfret or other large fish 500 gm. | ||
| Sesame seeds | 20 Gram (For 4) | |
| Cumin | 10 Gram (For 4) | |
| Coriander | 20 Gram (For 4) | |
| Coconut | 1/2 (For 4) | |
| Onions | 250 Gram (For 4) | |
| Tamarind | 30 Gram (For 4) | |
| Sweet oil 50 ml. | ||
| Red chillies | 3 (For 4) | |
| Asafoetida a pinch | ||
| Coriander leaves a few sprigs | ||
| Salt | To Taste (For 4) | |
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.
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.
Chef
