A tangy and nutty fish curry from Hyderabad, made with a unique paste of roasted peanuts, sesame, and coconut. The tamarind base gives it a delightful sour note that pairs perfectly with steamed rice.
Prep20 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 cup
421cal
35gprotein
17gcarbs
Ingredients
600 g Kingfish Steaks (Cut into 2-inch pieces)
1 tsp Turmeric Powder (1/2 tsp for marinade, 1/2 tsp for gravy)
1.5 tsp Red Chili Powder (1/2 tsp for marinade, 1 tsp for gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A simple and delicious North Indian stir-fry where tender okra is cooked with onions and aromatic spices until perfectly crisp and not slimy. A quick and easy side dish that pairs wonderfully with roti or dal.
About Hyderabadi Fish Curry, Steamed Basmati Rice and Bhindi Fry
Tangy Hyderabadi Fish Curry with crispy fried okra and rice - a protein-packed, flavorful delight!
This hyderabadi dish is perfect for lunch. With 860.47 calories and 43.89g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
2 tbsp
Desiccated Coconut
1 tbsp Ginger-Garlic Paste
2 tbsp Tamarind (Seedless, tightly packed)
3.25 cup Water (1 cup hot water for tamarind, 1/4 cup for grinding, 2 cups for gravy)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Fenugreek Seeds
10 leaves Curry Leaves
2 pcs Dried Red Chili (Broken in half)
1.5 tsp Coriander Powder
2 pcs Green Chili (Slit lengthwise)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Fish
In a bowl, gently combine the fish pieces with 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp salt, and 1 tbsp lemon juice.
Ensure the fish is evenly coated. Set aside to marinate for 15-20 minutes.
2
Prepare the Masala Paste
Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onions and fry until golden brown. Remove and set aside.
In the same pan, dry roast the peanuts, sesame seeds, and desiccated coconut individually until they are fragrant and lightly colored. This takes 1-2 minutes for each.
Allow the fried onions and roasted ingredients to cool completely.
Transfer the cooled items, along with the ginger-garlic paste, to a grinder. Add 1/4 cup of water and grind to a very smooth paste.
3
Extract Tamarind Pulp
Soak the tamarind in 1 cup of hot water for 15 minutes.
Squeeze the softened tamarind with your fingers to release its pulp into the water.
Strain the liquid through a fine-mesh sieve, pressing the solids to extract all the juice. Discard the remaining pulp and seeds.
4
Cook the Curry Base
Heat the remaining 3 tbsp of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Add the mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
Add the ground masala paste. Cook for 7-8 minutes, stirring often, until the paste darkens and oil begins to separate from the sides.
Stir in the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Cook for one more minute.
5
Simmer the Gravy
Pour in the tamarind extract and 2 cups of fresh water. Add the remaining 1 tsp of salt and bring to a boil.
Reduce the heat to low, cover the pan, and let the gravy simmer for 5-7 minutes to allow the flavors to meld.
6
Cook the Fish
Gently slide the marinated fish pieces into the simmering gravy one by one. Add the slit green chilies.
Avoid stirring with a spoon. Instead, hold the pan by its handles and gently swirl it to coat the fish.
Cover and cook on low heat for 8-10 minutes, or until the fish is opaque and flakes easily. Do not overcook.
7
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving to allow the flavors to deepen. Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Okra (Tender and fresh, also known as Bhindi)
2 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (Can substitute with any vegetable oil)
1 tsp Cumin Seeds
0.25 tsp Asafoetida (Also known as Hing)
2 pcs Green Chili (Slit lengthwise, optional)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Coriander Powder
1 tsp Dry Mango Powder (Also known as Amchur)
1 tsp Salt (Or to taste, add at the end)
0.5 tsp Garam Masala (Optional, for finishing)
Instructions
1
Prepare the Okra (10 minutes)
Wash the okra thoroughly under running water.
Spread them on a clean kitchen towel and pat them completely dry. This is the most critical step to prevent a slimy dish. Let them air dry for 15-20 minutes if you have time.
Once dry, trim off the top crown and the bottom tip of each okra.
Chop the okra into 1/2-inch thick rounds.
2
Sauté Aromatics (5 minutes)
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the asafoetida, followed by the thinly sliced onions and slit green chilies.
Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
3
Cook the Okra (10-12 minutes)
Add the chopped okra to the pan, spreading it in a single layer as much as possible.
Stir gently to coat with the oil and onions. Do not cover the pan.
Cook for 10-12 minutes on medium heat, stirring every 2-3 minutes. Allow the okra to get slightly browned and crisp at the edges. The sliminess should disappear during this process.
4
Add Spices (3 minutes)
Once the okra is tender and no longer slimy, reduce the heat to low.
Add the turmeric powder, red chili powder, and coriander powder. Stir gently to coat the okra evenly.
Cook for 1 minute to toast the spices.
Now, add the dry mango powder and salt. Mix well. Adding salt at the end prevents the okra from releasing moisture and becoming slimy.
5
Finish and Serve
Cook for another 2 minutes, allowing all the flavors to meld.
Sprinkle the optional garam masala over the top and give it a final stir.
Turn off the heat and serve the Bhindi Fry hot with roti, paratha, or as a side dish with dal and rice.
