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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.
For 4 servings
Marinate the Fish
Prepare the Masala Paste
Extract Tamarind Pulp
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.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 399.03 calories per serving with 34.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Curry Base
Simmer the Gravy
Cook the Fish
Garnish and Serve
Replace the fish with paneer cubes, boiled eggs, or a mix of vegetables like eggplant (brinjal) and drumsticks. Add the paneer or eggs in the last 5 minutes of cooking.
Add 1 tablespoon of poppy seeds (khus khus) or 5-6 cashews to the masala ingredients before grinding for a richer, creamier texture.
This recipe also works well with other firm fish like salmon, mahi-mahi, or even shrimp. Adjust cooking time accordingly; shrimp will cook much faster.
If you don't have tamarind, you can use 2 tablespoons of tamarind paste or 2 finely chopped tomatoes added with the masala paste for tanginess.
The omega-3 fatty acids from the fish help reduce inflammation, lower blood pressure, and decrease triglycerides, all of which contribute to better cardiovascular health.
Fish is an excellent source of high-quality lean protein, which is essential for muscle repair, immune function, and overall body maintenance.
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant effects, which can help combat chronic inflammation.
Peanuts and sesame seeds provide monounsaturated and polyunsaturated fats, which are beneficial for maintaining healthy cholesterol levels and supporting brain function.
One serving of Hyderabadi Fish Curry contains approximately 450-550 calories, depending on the type of fish and amount of oil used. This estimate includes the fish and the gravy.
Yes, it can be very healthy. Fish is an excellent source of lean protein and omega-3 fatty acids. The use of nuts, seeds, and spices like turmeric adds healthy fats, fiber, and anti-inflammatory compounds. To make it healthier, use minimal oil.
Absolutely. While kingfish is a great choice, you can use any firm-fleshed fish like pomfret, cod, tilapia, or even salmon. Adjust the cooking time based on the thickness of the fish fillets or steaks.
Yes, this curry tastes even better the next day as the fish absorbs more flavor from the gravy. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
If the curry is too tangy from the tamarind, you can balance it by adding a small pinch of sugar or a teaspoon of jaggery. A tablespoon of coconut milk can also help mellow the sourness and add creaminess.
This curry pairs best with plain steamed basmati rice, which soaks up the delicious gravy. It can also be served with jeera rice, rotis, or chapatis.
This recipe goes great with these complete meals
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