Andhra Fish Curry
1. Soak 50 gms of tamarind in 200 ml of warm warm for 30 minutes. strain it to remove the seeds and get a thick tamarind pulp. alternatively you can also use readymade tamarind paste but you will have to add less since that is more sour.
2. Peel and quarter 3 medium onions and 2 medium tomatoes, cut 3 green chillies. add all these into a grinder / blender and blend into a smooth paste.
3. Dry roast 1.5 tsp coriander seeds, 3/4 tsp cumin seeds and 1/8 tsp methi seeds in a pan on low heat for 2-3 minutes. remove onto a plate to cool and then grind it into a powder.
4. Heat 6 tbsp oil in a pot / pan and add 1 tsp mustard seeds and 15-20 curry leaves. give a stir and then add the blended onion-tomato-chilli paste. fry on medium heat for 5 minutes and then add 2 tbsp ginger garlic paste. mix and continue to fry on medium heat for another 5 minutes till the paste is cooked and no raw smell remains.
5. Now add 1 tsp turmeric powder, 5-6 tsp red chilli powder and salt to taste. give a mix and continue to fry on medium to low heat for 3-4 minutes till the masala is cooked.
6. Add the tamarind pulp, give a mix and add 450 ml water. give a mix and cover with a lid. cook covered on low heat for 10 minutes till the gravy is cooked and oil separates.
7. Slide in 1 kg fish pieces side by side and gently stir them in the gravy. cover and cook on low heat for 10 minutes.
8. Remove the lid and add in the roasted masala powder. shake the pan gently to mix.
9. Add salt for seasoning. gently mix. continue to cook covered on low heat for another 5 minutes.
10. The curry is ready to be served but tastes best when allowed to rest for a few hours and then consumed.
You can use any variety of fish (rohu, trout, asian carp).