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Andhra Fish Curry
Andhra macchi curry
Step I :
Sole, boneless, cut into 2" cubes 450 gm / 1 lb
Garlic (lasan) paste 1 tbsp
Ginger (adrak) paste 1 tbsp
Lemon (nimbu) juice 1 tbsp
Red chilli powder 2 tbsp
White pepper (safed mirch) powder 1 tsp
Salt to taste
Step II :
Dry red chillies (sookhi lal mirch) 6
Cumin (jeera) seeds 2 tsp
Desiccated coconut powder
(nariyal burada) 2 tbsp
Coriander (dhaniya) seeds, crushed 1 tbsp
Garlic cloves, roughly chopped 18
Ginger, 1" piece, roughly chopped 1
Turmeric (haldi) powder 1 tsp
Onions, medium-sized, thinly sliced 1
Step III :
Coconut oil 6 tbsp
Black mustart seeds (rai) 2 tbsp
Curry leaves (kari patta) 12
Tomato puree 2 ½ cups
Tamarind (imli), soaked in
1 cup water 60 gm / 2 oz
Coconut milk powder, mixed
well with 1 cup hot water 1 cup
or Fresh coconut milk 1 cup
salt to taste
Method :
Mix the step I ingredients together and keep aside for 30 minutes.
Mix the step II ingredients in a pan (except garlic, ginger, turmeric powder, and onions). Dry roast the mixture on medium heat for a few minutes or until the ingredients change colour to light brown. Cool, and blend to a fine paste with the remaining ingredients in a blender with little water.
Heat the oil (step III) in a pan on medium heat; add mustard seeds and curry leaves; suate until a popping sound is heard. Add the paste and continue to stir and roast until fat starts to appear on the sides. Add the tomato puree and stir and roast until fat appears on the side.
Strain the tamarind, discard the pulp and add the water to the pan. Bring to the boil, add the marinated fish and continue to cook, stirring gently for 3-4 minutes, taking care not to break the check the seasoning and remove from heat.
Transfer to a bowl and serve.
*Preparation time: 1 ½ hours. Serves: 4
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