As I was expecting some guests today from India , I thought of making this wonderful and authentic fish curry recipe from the royal kitchen of Hyderabad . This cuisine prepared with exotic spices is quite popular in South India . Although there are different versions of this fish curry recipe , I have prepared the one that suits my palate adding some ingredients of mine .  

Preparation time : 10 to 15 minutesCooking time : 20 minutesServes : 5

Ingredients : 1 lb King Fish, Cut into 2" pieces 2 cups onion, chopped 2 tbsp ginger garlic paste 1 cup thick yogurt 2 Bay leaves 1 tsp poppy seeds 1/2 tsp coriander seeds 1/2 tbsp cumin seeds 1/2 tsp fennel seeds 8 to 10 whole black pepper 1 tbsp kashmiri chili powder 1 tsp turmeric powder 1 tsp Garam Masala powder 4 almonds, soaked in water 1/2 tsp saffron 2 tbsp warm milk 1/4 cup coriander leaves, chopped Salt to taste 3 tbsp Oil / Ghee 

Preparation : Wash the fish thoroughly and cut into 1" pieces. Marinate the fish pieces with salt and 1/2 tsp turmeric powder. Soak saffron in warm milk and keep aside. Dry roast the poppy, cumin, coriander, fennel and pepper seeds, add in a blender with chopped onion, garam masala powder, ginger garlic paste, 1/2 tsp turmeric, kashmiri chili powder, almonds with 1/4 cup water and blend well to a fine paste. Heat  2 tbsp oil /ghee in a non stick skillet and shallow fry the fish on both sides till it attains a golden brown color on both sides. In the same pan, add the remaining oil/ghee , add the bay leaves and the spice paste and fry well on medium heat till it is brown and aromatic and the raw smell of the spices vanish . Add the yogurt whilst stirring on low heat and keep stirring till the ghee/oil leaves the side of the pan. Add 2 cups water and bring to a boil , next add the fish pieces ,  salt and cook covered for 10 to 12 minutes on low heat. Next stir in the saffron milk and chopped coriander leaves , cover and cook for another 3 to 4 minutes or until all the flavors blend in well. 

 I have used coriander leaves and boiled eggs to garnish. Serve hot with Rice or Paratha. 

hilli Fish

Preparation time : 30 minutes (including marination time)Cooking time : 15 minutes

Serves: 4 to 5

Ingredients : 1 lb. of catfish , cut into 2" pieces (You can use any fish of your choice) 1 medium sized onion, diced   1 medium size green bell pepper, diced 1 medium sized tomato, finely chopped 1 tbsp Ginger and garlic paste 3 green chillies, slit a pinch of sugar Oil, as required

1 cup water

Ingredients for marination : 2 tbsp soy sauce 3 tbsp tomato ketch up 3 tbsp red chili sauce 1 tbsp Ginger and garlic paste 2 tbsp lemon juice or vinegar 1 tsp black pepper powder 1 tbsp all purpose flour Salt to taste

Preparation : Clean the fish thoroughly and cut into 2" pieces . Add all the ingredients for marination and keep the fish marinated for 30 minutes in refrigerator. Heat oil in a pan, and shallow fry the marinated fish (no need to deep fry the fish).Keep aside the marination for later use. In the same oil, add ginger garlic paste, fry for a minute , then add onion and saute until translucent. Add the green chilies, green bell pepper and diced tomatoes and allow to cook for a few minutes until pulpy.  Reduce heat and add the marination mix and cook for a minute. Pour a cup of water, add salt and allow it to slow boil on medium heat. Add a pinch of sugar to balance all the flavors in the gravy. Add the fried fish in the gravy and cook until the fish is fully done. Reduce the amount of water in the gravy if you want a thicker consistency. Serve hot with Fried rice or Roti or Naan.

I'm sending this recipe to Food Pallet Series - Brown at Torview Toronto

outh Indian Fish curry with tamarind

Preparation time : 15 minutesCooking time : 20 minutes

Serves : 4 -5

Ingredients: 1 lb. cat fish ,cut into 2 " pieces 2 cups of tamarind juice  2 cup, chopped onion 1 cup, chopped tomato 2 tbsp red chili powder  4 green chilies 1 tsp mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp cumin seeds 2 tsp turmeric powder 1 tsp coriander powder 1/2 tsp cumin powder curry leaves : 4 to 5 3 tsp oil Salt, as required sugar, 1/4 tsp

Preparation : Cut and clean the fish thoroughly, cut into 2" pieces Add the chili powder in tamarind juice, add salt, 1 tsp turmeric add green chilies, mix well. Keep aside.

Heat 3 tsp oil in a non stick skillet. Add mustard seeds and cumin seeds  in the oil. When it starts to sputter, add the fenugreek seeds ; once you get a sweet and sour flavor and the seeds turn golden brown, add curry leaves and onion. Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes. Add cumin powder, coriander powder and turmeric powder, cook for a minute. Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.(You should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is simmering. Add fish at the end, cook for another 10 minutes in medium flame. Serve hot with rice.

outh Indian Fish curry with tamarind

Preparation time : 15 minutesCooking time : 20 minutes

Serves : 4 -5

Ingredients: 1 lb. cat fish ,cut into 2 " pieces 2 cups of tamarind juice  2 cup, chopped onion 1 cup, chopped tomato 2 tbsp red chili powder  4 green chilies 1 tsp mustard seeds 1 tsp fenugreek seeds (methi) 1 tsp cumin seeds 2 tsp turmeric powder 1 tsp coriander powder

1/2 tsp cumin powder curry leaves : 4 to 5 3 tsp oil Salt, as required sugar, 1/4 tsp

Preparation : Cut and clean the fish thoroughly, cut into 2" pieces Add the chili powder in tamarind juice, add salt, 1 tsp turmeric add green chilies, mix well. Keep aside. Heat 3 tsp oil in a non stick skillet. Add mustard seeds and cumin seeds  in the oil. When it starts to sputter, add the fenugreek seeds ; once you get a sweet and sour flavor and the seeds turn golden brown, add curry leaves and onion. Add a pinch of salt so that the onion gets cooked quickly. When onion turns golden brown, add tomato and cook for another 2-3 minutes. Add cumin powder, coriander powder and turmeric powder, cook for a minute. Add the mixture of tamarind juice,leave it for a couple of minutes till the sauce is well cooked.(You should not get any smell of tamarind once properly cooked).Add a pinch of sugar while the sauce is simmering. Add fish at the end, cook for another 10 minutes in medium flame. Serve hot with rice.