Hyderabadi Fish Curry

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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/

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