Name: Hyderabadi Fish Curry
Prep time: 30 min
Total time: 30 min
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); 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)

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

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Prep Time 30

Total Time 30

Cuisine Andhra

Servings people

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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Hyderabadi Fish Curry