There is many way of making this Andhra fish curry. With or without coconut, ground paste or powder will differ. Accordingly taste will also differ. This is my way of making Andhra fish curry. I love to try and taste different recipes. My family love this andhra fish curry. I used Kashmiri chilly powder, which gave me rich color and medium spicyness for curry. Mostly make rest for minimum 2 hours before serving this fish curry or try to taste it on next day. Let’s learn how to make a Andhra Fish Curry now.
Serves : 4 -5
Prep Time : 10 mins Cooking Time : 30 mins
Fish : 300 grams
Tamarind : 1 small lemon size
Onion : 1 medium size chopped
Tomato : 2 large Chopped
Curry leaves : few
Green Chilly : 3 slits
Sesame Oil : 1/2 cup
Mustard Seed : 1 tsp
Cumin Seed : 1 tsp
Turmeric Powder : 1 tsp
Kashmiri Chilly Powder : 3 tbsp
Coriander Powder : 2 tbsp
Salt to taste
To dry roast and make powder:
Cumin Seeds : 1 tbsp
Mustard Seed : 1 tbsp
Methi Seed : 1/2 tsp
- Take tamarind, add water in a bowl. Heat it for 5 mins. Once cool down, squeeze and make a tamarind water. Set a side.
- Heat oil in a kadai. Add mustard seed, curry leaves. Then add onion and green chilies, saute it 5 mins. Add chopped tomato, cook till it turns mushy.
3. Now add in kashmiri chilly powder, coriander powder, turmeric powder and salt. Saute it for 5 mins. Then add tamarind water, mix well. Bring it to nice boil.
4. In mean time, dry roast ingredients and make fine powder. Set aside. Once curry boiled, add fish in it. Cover and cook for 10 mins. Then add ground powder, mix well. Turn off heat, let curry rest for 2 hours.
Serve fish curry with hot rice.
- Try to make a tamarind water thick, so your cooking time will consume.
- You can reduce tomato, add more tamarind water if you like.