Hyderabadi Fish Curry

1. 1
   prep · ~10 min

   Soak the tamarind and grind the coconut.

   1.Soak tamarind in a little warm water for 10 minutes.

   2.Squeeze well and extract the pulp, then discard the fibers.

   3.Grind grated coconut with a little water to a smooth paste.
2. 2
   prep · ~10 min

   Season the fish pieces.

   Rub the fish lightly with a little of the salt and a pinch of turmeric powder. Set aside for 10 minutes while you prepare the curry base.

   TIPHandle the fish gently so the pieces stay whole in the curry.
3. 3
   saute · ~7 min

   Make the tempering and cook the onions.

   1.Heat oil in a wide pan over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add fenugreek seeds and curry leaves for a few seconds.

   4.Add sliced onion and cook until light golden, about 6 minutes.

   TIPKeep the heat medium once the fenugreek goes in so it does not turn bitter.
4. 4
   saute · ~8 min

   Build the masala.

   1.Add green chili and ginger-garlic paste, then cook for 1 minute.

   2.Add tomato and cook until soft and pulpy, about 5 minutes.

   3.Add coriander powder, cumin powder, red chili powder, the remaining turmeric powder, and the remaining salt.

   4.Cook the masala for 2 minutes, stirring often.
5. 5
   simmer · ~8 min

   Make the curry gravy.

   Add the coconut paste, tamarind pulp, and water. Mix well and bring to a gentle simmer until the gravy thickens slightly and the raw smell fades, about 6 to 8 minutes.

   TIPThe gravy should be pourable, not too thick, because it will tighten a little after the fish goes in.
6. 6
   simmer · ~10 min

   Cook the fish in the gravy.

   Slide the fish pieces into the simmering gravy in a single layer. Cover and cook on low heat for 8 to 10 minutes, gently shaking the pan once or twice, until the fish is cooked through and flakes easily.

   TIPAvoid stirring with a spoon at this stage or the fish may break.
7. 7
   garnish

   Garnish with cilantro.

8. 8
   serve

   Serve hot with plain rice.

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