Andhra Fish Curry
Best made with Seer fish or King fish , this is delicious fiery and tangy curry from Andhra Pradesh . The recipe comes from Dakshin Restaurant in Chennai and is from the book Tasting India .
600 Grams Fish - cubed.
2 Tablespoons Chopped Coriander leaves.
1 Tablespoon Fried Curry Leaves.
120 Ml Oil.
2 Tablespoons each Brown Mustard Seeds ,Fenugreek Seeds,Channa Dal.
1 Teaspoon Jeera .
2 White Onions Finely Chopped.
2 Tablespoons Curry Leaves.
4 Green Chilies , Split.
4 Dried Red Chilies ( my addition ).
2 Tablespoons Ginger Garlic Paste.
300 Ml Tomato Puree.
2 Tablespoons Tamarind Pulp.
1/2 Teaspoon Haldi.
2 Tablespoons Chili Powder.
4 Tablespoon Coriander Powder.
Heat oil , fry seeds till they start popping , add dried red chilies if using , add onions , fry till translucent , then add curry leaves , ginger garlic paste and 2 tablespoons water and cook 2 minutes. Now add tomato puree , tamarind and 2 cups water , bring to boil , reduce heat and add all the rest of the spice , reduce heat and simmer till you get a think gravy - 15-20 minutes.The oil will separate and at this stage adjust flavors.
Add fish , cook 3-5 minutes and garnish with coriander leaves and fried Curry leaves .
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