ANDHRAN FISH CURRY RECIPE
STEP 1 Heat 6-8 tablespoons of Sesame Oil in a pan. Add the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Let this fry until the curry leaves are crisp.
STEP 2 Add the minced garlic, chopped green chillies and chopped shallots (small onions) into the pan. Fry until golden brown.
STEP 3 Soak a tamarind in 2 cups of water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
STEP 4 Puree 6 tomatoes in a blender. Set aside.
STEP 5 Add the tomato puree and the tamarind pulp into the pan. Add in turmeric powder, red chilli powder and coriander powder (dhania). Add in the salt and 2 more cups of water.
STEP 6 Simmer the gravy for 30 minutes with the pan covered, on a low flame, while stirring every 5 minutes. After 30 minutes, the oil will start to float on top. This is an indicator that the gravy has been cooked well.
STEP 7 Add in the fish pieces and let it cook for 7-8 minutes on low flame. Our fresh water fishes work well for this recipe.
STEP 8 While the fish cooks, we can make the spicy powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on low flame for 5 minutes. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a fine powder.
STEP 9 The powder can now be added to the pan. Let it simmer for a minute and then remove it off the heat and serve with rice.
MAIN INGREDIENTS: • • • • • • • • •
6 tablespoon sesame oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon fenugreek seeds 3 dried red chillies 5 sprigs curry leaves 8 cloves minced garlic 4 green chillies 15–20 shallots (small onions)
• • • • • • •
Big lemon size tamarind 6 very ripe tomatoes 1 teaspoon turmeric powder 2 teaspoons red chilli powder 3 teaspoons coriander powder (dhania) Salt (according to taste) 500 grams fresh water fish with bones
FOR THE SPICE POWDER: • • • • •
1/2 teaspoon fenugreek seeds 1 teaspoon mustard seeds 2 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon black pepper
Original Source- https://topchop.in/recipe