Hyderabadi Fish Curry

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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/