Fish curry recipe-Indian style/ Hyderabadi Fish curry in 3 simple steps

Fish curry is the gravy or stew prepared from any variety of fish like salmon, rohu, murell or king fish with added spices and nuts of choice depending on the locality and personal choice of people. There are many variants of fish curry, like the Hyderabadi fish curry, Goan fish curry, Singaporean fish curry, Kerala fish curry, etc.

Fish curry is rich in proteins, vitamins and goes well with chapati or plain rice.

Here is the recipe for Hyderabadi fish curry in 3 steps: marination, masala preparation, and stew preparation. Do give it a try. You will love it.

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Fish curry recipe-Indian style/ Hyderabadi Fish curry in 3 simple steps

Course

Main Dish

Cuisine

bangladeshi, hyderabadi, Indian, Mughlai, Persian, South Asian

Keyword

coconut, curry leaves, fish, fish curry, fish curry recipe, hyderabadi fish curry recipe, king fish curry, murrel fish curry, rohu fish curry, salmon curry, sesame, tamarind

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For marination

• 500 grams Salmon / Any fish
• 1 tablespoon Ginger-Garlic Paste
• 1.5 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Salt (as per taste)

For Gravy masala

• 1 fistful Sesame Seeds / Til (dry roasted)
• 1.5 fistful Dry grated coconut (or pieces of 3/4 of dry coconut half)
• 1 tablespoon Ginger-Garlic Paste
• 1 large sized onion
• 1 teaspoon coriander seeds (or 1 teaspoon coriander powder)
• 1 pinch methi seeds/ fenugreek seeds
• 2 teaspoon Zeera/ cumin seeds (1 tsp for masala and 1 teaspoon for tampering)
• 1/2 cup water or 100 ml(to add while grinding to make masala paste)
• 5 tablespoon cooking oil
• 1 medium sized Bay Leaf
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder or paprika

For stew preparation

• 25 grams dried tamarind (for making tamarind pulp) as per taste
• 1 cup water to adjust consistency
• 1/2 teaspoon Salt as per taste
• 1 fistful Fresh curry leaves
• 2 medium sized Fresh green chillies
• 1 fistful Fresh Coriander Leaves

Course Main Dish Cuisine bangladeshi, hyderabadi, Indian, Mughlai, Persian, South Asian Keyword coconut, curry leaves, fish, fish curry, fish curry recipe, hyderabadi fish curry recipe, king fish curry, murrel fish curry, rohu fish curry, salmon curry, sesame, tamarind Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients For marination 500 grams Salmon / Any fish 1 tablespoon Ginger-Garlic Paste 1.5 teaspoon Red Chilli Powder 1 teaspoon Turmeric Powder 1/2 teaspoon Salt (as per taste) For Gravy masala 1 fistful Sesame Seeds / Til (dry roasted) 1.5 fistful Dry grated coconut (or pieces of 3/4 of dry coconut half) 1 tablespoon Ginger-Garlic Paste 1 large sized onion 1 teaspoon coriander seeds (or 1 teaspoon coriander powder) 1 pinch methi seeds/ fenugreek seeds 2 teaspoon Zeera/ cumin seeds (1 tsp for masala and 1 teaspoon for tampering) 1/2 cup water or 100 ml(to add while grinding to make masala paste) 5 tablespoon cooking oil 1 medium sized Bay Leaf 1/2 teaspoon Turmeric Powder 1 teaspoon Red Chilli Powder or paprika For stew preparation 25 grams dried tamarind (for making tamarind pulp) as per taste 1 cup water to adjust consistency 1/2 teaspoon Salt as per taste 1 fistful Fresh curry leaves 2 medium sized Fresh green chillies 1 fistful Fresh Coriander Leaves

Instructions

Marination

1. Clean and wash the fish pieces thoroughly. Drain excess water by putting in a colander. Keep aside.
2. In a bowl add the ginger garlic paste, turmeric powder, red chili powder, and salt. Mix well, apply this mixture to the washed fish pieces for marination. Keep aside for 10 minutes.

   

Peparation of masala gravy

1. Soak tamarind in half a cup of water to make tamarind pulp. Keep aside.

   
2. Heat Tawa or wok or pan on medium flame and dry roast the dry grated coconut, sesame seeds, coriander seeds, cumin seeds, and methi seeds one by one for 30 seconds each.
3. Now on the same Tawa or pan caramelize the onions by adding 1 teaspoon of oil. Remove all these on a plate and keep aside.

   
4. Grind these roasted nuts, spices, and caramelized onions into a smooth paste by adding 100ml of water. Keep aside.

   
5. Now heat oil in a cooking pot on medium heat. To this add, cumin seeds and curry leaves for tempering. Then add the marinated fish and fry for 2 minutes and remove it on a plate and keep aside. (Here frying the fish is optional. Details in the recipe notes below).

   
6. In the same cooking pot add a bay leaf and add the masala paste prepared earlier. To this add ginger garlic paste, turmeric powder, and red chili powder. Fry the paste for 10 minutes until oil starts oozing out.

   
7. Add the fried fish which was kept aside earlier to the fried masala. (Do not use a spoon here for mixing after adding fish, you can just shake the cooking pot slowly.)

   

For making stew

1. Add the tamarind pulp and 1 cup of plain water. Give it a boil on high flame.

   
2. Adjust salt if any. Lower the flame to sim mode. Add curry leaves and green chilies, then cover and cook for 15 minutes.

   
3. Add fresh coriander leaves and cook for 2 minutes. That's it. Fish masala curry is ready.

   

Recipe Notes

1. Be careful while roasting coconut powder, sesame seeds, cumin seeds, coriander seeds, methi seeds. Do not over roast the nuts and spices. Roast them only until golden only for 30 seconds.
2. While caramelizing the onion, fry until golden.
3. It is optional to fry fish for 2 minutes. If you feel like frying the fish, may break the pieces then skip the step and add the raw marinated fish directly to the fried masala, then cover and cook for 3 minutes on a low flame before adding the tamarind pulp.