Tangy Andhra Fish Curry is a delicious south Indian dish made with fish and aromatic flavourful spices. A chef from Hyatt Hyderabad Gachibowli shared this finger-licking recipe.
Andhra Fish Curry
Finely chopped onions
Slit green chillies
Roasted poppy seeds
Red chilli powder
Fresh coriander leaves
For Dry spices
Red chilli powder
2 to 3
4 to 5 tbsp
½ to 1 tsp
- Wash the fish pieces under running water to remove odour. Drain the water thoroughly.
- Marinate the fish pieces with the marination ingredients and set aside for 30 minutes. Soak tamarind in hot water and filter to extract the clean juice.
- If you chose to use poppy seeds: dry roast and grind poppy seeds into a fine paste. First powder the seeds finely, then add water and make a paste else your poppy seeds will remain coarse.
- If you choose to use grated coconut, grind coconut with ¼ cup of water and extract the milk and discard the pulp. Make sure not to add too much water while grinding.
- Heat a heavy bottomed wide pan with oil and add dry spices, once you get an aroma add curry leaves and sauté.
- Add onions and green chillies, fry till they turn golden. Now add ginger-garlic paste and sauté for a minute.
- Place the fish pieces and fry on medium high for 3 minutes. Once it is cooked, flip it to the other side carefully and fry for another 3 minutes. Pour tamarind juice all over the pieces and cover; simmer for 2 to 3 minutes.
- Add garam masala powder and adjust the salt and chilli powder if needed. Pour water just enough to partially cover the pieces.
- Add coriander leaves, cover and simmer for just 4 to 5 minutes on a medium flame. Add the coconut milk or poppy seeds paste and tilt the pan slightly to one side and get over the pulusu on to the pieces. Mix the pulusu by leaving the pieces intact.
- Let it begin to bubble and wait until the fish is cooked. Over cooking can break the pieces. Taste the pulusu to check the flavours like spicy, tangy, and salty. Any adjustments can be done now.
- Serve Andhra fish curry or fish pulusu with rice or roti.