Hyderabadi Fish Curry
Hyderabadi fish/machhli curry is prepared by cooking fish with a blended mixture of coconut, fennel seeds, cumin seeds and other ingredients
Ingredients
- 500 g Fish washed and drained, preferably salmon
- 2 nos Bay leaves Karuga ela
- 2 nos Green chilies slit
- 3/4 tbsp Butter melted
- 3/4 cup Thick coconut milk
- 1/4 tsp Sugar
- 1 tsp Garam masala
- 1 cup Water
- 2 tbsp Oil
- Salt As reqd
For blending to a smooth paste:
- 3 nos Red chilies
- 1 tsp Fennel seeds Perum jeerakam
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Cumin seeds Jeerakam
- 2 tsp Coconut grated
- Ginger piece A small piece
- Tamarind A small ball
Instructions
- For preparing hyderabadi fish curry, first grind the ingredients for blending to a smooth paste.
- Heat some oil in a frying pan and fry bay leaves, green chillies and the blended mixture. Saute for a few minutes until oil begins to separate.
- Stir in the drained fish pieces, sugar and required salt.
- Add water and boil the mixture. Then, lower the heat and simmer until the fish pieces are done.
- Sprinkle garam masala and add coconut milk. Heat fish curry and remove from fire before boiling starts.
- Add melted butter to enhance taste.
- Hyderabadi fish curry is ready. Serve hot with rotis, naan or white rice.
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