Andhra Fish Curry
This Andhra fish curry is made with a generous mix of fragrant spices and condiments. Andhra Pradesh is located on the Southeastern coast of India and has
lots of fresh fish at its disposal to use in its famous cuisine. The curry can be made with many kinds of fish as long as they are filleted and virtually free of bones. I used fresh hake fillets which worked perfectly for this dish.
Preparation time: 20 minutes
Cooking time: at least 40 minutes
Resting time: 0 minutes
Total time needed: at least 60 minutes
Grade of Difficulty: standard
Andhra Fish Curry
- 5 tbsp. coconut oil
- 1 tsp. black mustard seeds
- 1 tsp. fenugreek seeds
- 2 medium to large onions, grated
- 1/2 cup dried curry leaves
- 3 tsp. small dried prawns with shell, soaked for 1 hour in water
- 2 cloves garlic, finely chopped
- 3 green chillies, seeded and chopped finely
- 3 tomatoes, roughly diced
- 1 tbsp. turmeric powder
- 1 tbsp. coriander powder
- 1/2 tsp. cinnamon powder
- 3 tsp. red cayenne chili powder (or to taste)
- 1.5 tsp. salt, or to taste
- 1/2 cup coconut milk
- 100 gram / 3.5 oz. all purpose prawns, precooked
- 500 gram firm boneless white fish (I used Hake) cut into bite sized chunk
- Add oil to a large kadai or skillet and heat it up
- Add mustard seeds, fenugreek seeds and onions, cover with lid and braise for 10 to 12 minutes or till onions are brown and soft
- Add chilli, garlic, small dried shrimps and curry leaves, cover with lid and braise for 3 minutes, stirring frequently
- Add tomatoes, stir, cover with lid and braise another 5 minutes
- Add turmeric, coriander and cinnamon, stir well and braise for 3 minutes
- Add coconut milk, bring to simmer and let it cook for 3 minutes
- Add salt and stir the curry
- Add fish pieces and all purpose shrimps and when the curry begins to boil again, cover with lid and simmer all for 10 to 12 minutes, depending on the kind of fish you got, carefully turning the fish pieces a few times in the kadai to make sure all the fish pieces are getting cocked properly
Serve Andhra fish curry hot with steamed rice or naan bread.
Note: It is a good idea to prepare this curry a day in advance as this allows the flavors to develop further and make the curry taste even better once you warmed it up the following day.
Kerala Fish Curry
Thai Green Swordfish Curry
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