Ingredients

• 1 lb - King Fish, cut into 2-inch pieces
• 2 cups - onion, chopped
• 2 tbsp - ginger-garlic paste
• 1 cup - thick yogurt
• 2 - Bay leaves
• 1 tsp - poppy seeds
• 1/2 tsp - coriander seeds
• 1/2 tbsp - cumin seeds
• 1/2 tsp - fennel seeds
• 8 to 10 - whole black pepper
• 1 tbsp - Kashmiri chilli powder
• 1 tsp - turmeric powder
• 1 tsp - garam masala powder
• 4 - almonds, soaked in water
• 1/2 tsp - saffron
• 2 tbsp - warm milk
• 1/4 cup - coriander leaves, chopped
• Salt to taste
• 3 tbsp - oil/ghee

How to Make Hyderabadi Fish Curry

• Wash the fish thoroughly.
• Marinate the fish with salt and 1/2 tsp turmeric powder.
• Soak saffron in warm milk and keep aside.
• Dry roast the poppy, cumin, coriander, fennel and pepper seeds.
• Grind these in a blender with chopped onion, garam masala powder, ginger garlic paste, 1/2 tsp turmeric, Kashmiri chilli powder, almonds with 1/4 cup water and blend well to a fine paste.
• Heat 2 tbsp oil/ghee in a non-stick skillet and shallow fry the fish on both sides till it attains a golden brown colour on both sides.
• In the same pan, add the remaining oil/ghee, add the bay leaves and the spice paste and saute well on medium heat till it is brown and aromatic and the raw smell of the spices vanish.
• Add the yogurt while stirring on low heat and keep stirring till the ghee/oil separates.
• Add 2 cups water and bring to a boil, next add the fish pieces, salt and cook covered for 10 to 12 minutes on low heat.
• Stir in the saffron milk and chopped coriander leaves, cover and cook for another 3 to 4 minutes.
• Serve hot with rice or paratha.
• Recipe Courtesy: http://www.onlyfishrecipes.com/