Hyderabadi Fish Curry
An authentic recipe from the royal kitchens of Hyderabad. Fish cooked with exotic spices and nuts in a creamy yoghurt gravy. Serves:
4 Cooking time (approx.):
Grind to a fine paste:
- 500 gram(s) firm flesh white fish cleaned and cut into pieces
- 1 cup(s) yoghurt
- ½ teaspoon(s) saffron crushed and soaked in a litle hot milk
- 2 finely chopped fresh coriander
- 4 tablespoon(s) ghee (clarified butter)
- 1 cup(s) hot water
- salt to taste
- boiled egg halves and finely chopped fresh coriander to garnish
Recipe Making Procedure:
- 4 dry red chillies preferably kashmiri deseeded and soaked
- 2 onion(s) chopped
- 2 tablespoon(s) ginger-garlic paste
- 1 green chilli(es) chopped
- ½ teaspoon(s) black peppercorns
- 2 teaspoon(s) coriander seeds
- 1 teaspoon(s) cumin seeds
- 2 teaspoon(s) poppy seeds soaked for a while
- ½ teaspoon(s) turmeric powder
- 1 teaspoon(s) garam masala (hot spice mix)
- 1 tablespoon(s) almond blanched and chopped
- 1 tablespoon(s) lemon juice
- 1. Rub the washed fish pieces with some salt and a pinch of the turmeric powder. Keep aside for 5 minutes. Heat half the ghee (clarified butter) in a heavy-bottomed pan and gently fry the fish pieces until they are light golden in color. Remove from pan and drain on absorbent paper.
- 2. Heat the remaining ghee (clarified butter) in the same pan and fry the ground paste on medium heat till it is brown and aromatic. Add the yoghurt slowly whilst stirring on low heat. Keep stirring till the ghee leaves the sides of the pan. Add the hot water and bring to a boil. Add the fish pieces and salt. Stir gently. Cover and cook on low heat for about 15 minutes.
- 3. Gently stir in the saffron milk and sprinkle the fresh coriander. Cover and cook on very low heat for about 4 minutes.
- Garnish with fresh coriander and boiled egg halves.
Traditionally, ghee is a must for this rich and flavorful recipe. However, it can be replaced by any cooking oil. Serve hot with:
steamed rice, roti (Indian bread) or slices of bread