Hyderabadi Fish Curry

Fish Curry

Mother’s Fish Curry

Enough fish bought from the hawker at the door for a family of 10(this included my parents, four girls, we didn’t have a brother at that time, and all the help we had to cook, clean and shop for us.

Ingredients:

2 pounds firm, white fish cleaned and cut into 2-inch chunks

1 teaspoon salt

1 teaspoon turmeric powder

1 tablespoon flour

1 teaspoon cumin seeds, roasted 

3 tablespoons sesame seeds, roasted on low heat

1 tablespoon desiccated coconut, roasted lightly 

1 tablespoon peanut butter

3 teaspoon chili powder

½ teaspoon turmeric powder

2 teaspoons ginger/garlic paste 

2 level teaspoon tamarind paste 

1 small onion chopped, and roasted in a saucepan with a drop of oil 

1 teaspoon salt (season to taste when ready)

1 tablespoon chopped fresh cilantro

½ cup oil

Desired amount of water

A few curry leaves

For garnish:

Green chilies

1 tablespoon fresh, chopped cilantro

Place the prepared fish in a bowl, and add salt, tamarind powder, and flour. Toss thoroughly to coat the fish, cover and set it aside, at least, 30 minutes.

In a coffee grinder, grind roasted cumin seeds, sesame seeds, and coconut.

Add ½ -cup water to a blender first, and then add ground cumin, sesame seeds, coconut, coriander powder, peanut butter, chili powder, turmeric, ginger/garlic, tamarind paste, roasted onions, salt and cilantro.

Blend well to make a smooth paste.

In a large saucepan, heat oil until it is smoking.

Return to high flame and cook covered to remove the moisture and then fry until oil starts to separate on the sides.

Add another ½ to 1-cup water, cleaning the sides of the saucepan. Stir to mix well.

Reduce heat, cover and simmer for, at least, 30 minutes until oil floats on the surface. Add water for the desired thinness of the gravy and bring it back to a boil.

Remove the saucepan from heat and add prepared fish along with the spices and curry leave.

Cover and simmer for 10 minutes. cut the heat and spread the garnish over the top including sugar. Cover and let it rest for 30 minutes before serving