Spicy, tangy, and bright red in colour, Andhra Fish Curry is packed with flavours to take your taste buds for a ride. Fresh surmai fish is cooked in a tangy tamarind gravy with freshly ground spices. Watch and learn this delectable dish by Preetha and it will surely leave your mouth watering!
To be roasted and ground into the paste
1 tbsp white sesame seeds
¾ tsp methi seeds
¼ cup desiccated coconut
½ cup shallots, whole- peeled
5 to 6 cloves garlic, whole
¼ cup sesame seed oil
1 tsp mustard seeds
1 tsp cumin seeds
3 green chillies, slit
2 sprigs curry leaves
2 tsp finely chopped ginger
1 tsp Turmeric powder
2 tsp chilli powder
1 tbsp coriander seed powder
½ tsp cumin seed powder
Large Gooseberry sized Tamarind soaked in water
Water as required
7-8 pieces, kingfish
In a pan, dry roast sesame, methi and coconut.
Transfer to the jar. In the same pan, dry roast shallots along with garlic till pale brown.
Add to jar and grind into the paste.
Use minimal water if required. Heat oil and crackle mustard seeds.
Add slit green chillies, cumin seeds, curry leaves and ginger.
Saute on a medium flame.
Add prepared paste, all dry masalas and sauté on a medium flame till paste starts to dry.
Add tamarind water, salt as required and bring to a vigorous boil. Allow simmering on the medium flame for 5 minutes.
Add fish pieces, required amount of water.
Cover with lid and simmer on low flame for 10 minutes or till fish is well cooked.
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