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
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For marination
For Gravy masala
For stew preparation
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
For marination
For Gravy masala
For stew preparation
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.
    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.
    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.
    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.
    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).
    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.
    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.)
    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.
    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.
    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.
    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.

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