Hyderabadi Fish Curry

Name: Hyderabadi Fish Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 500 g fish (firm white fish, cut into medium pieces); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 0.5 cup coconut (fresh, grated); 1 tbsp tamarind (soaked in warm water and pulp extracted); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch turmeric powder; 0.5 tsp red chili powder; 0.5 tsp mustard seeds; 1 pinch fenugreek seeds; 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 1.5 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(68)

TASTE SCORE

8/10

A tangy, spiced fish curry with the gentle richness of coconut and the warmth of Hyderabadi flavors. The gravy is lively with tamarind, onions, and tomatoes, making it perfect with plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

410 cal

SERVINGS

METHOD · 8 STEPS

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.
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.
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.
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.
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.
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.
garnish
Garnish with cilantro.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide pan so the fish can cook in a single layer without breaking.
2
Do not brown the fenugreek seeds too much; even a few extra seconds can make the curry bitter.
3
Cook the tomatoes until they turn pulpy and the oil looks slightly separated for a fuller masala base.
4
Keep the gravy a little loose before adding fish, because coconut and fish both make it thicken as it rests.
5
Once the fish goes in, move the pan with gentle shakes instead of stirring with a spoon.
6
Rest the curry for 10 minutes before serving so the tamarind, coconut, and spice flavors meld better.
7
This curry tastes even better the next day, but reheat very gently so the fish pieces stay intact.