ANDHRA FISH CURRY

Ingredients:

Fish steaks – 5 (salmon, rainbow trout, mackerel or catfish can be used. I used mackerel)

Red Onions – 1 large (sliced)

Tomatoes – 2 (Sliced)

Raw Mango – 4-5 pieces (optional)

Tamarind – lemon sized ball

Lemon – 1

Red chilli powder – 11/2 tbl spoons 

Turmeric powder – ½ tea spoon

Salt – to taste

Water

For tampering :

Mustard seeds – 1 table spoon

Fenugreek seeds – ½ tea spoon

Dried red chillis - 3

Curry leaves – 10

Oil – 2 table spoons

Method:

Squeeze the juice from lemon. Mix the lemon juice with 1 tea spoon salt , 1 tea spoon red chilli powder and ½ tea spoon turmeric powder into a paste. Clean the fish steaks and coat this paste to them. Set them aside for 20min. 

Make thick tamarind pulp with water and tamarind .

Meanwhile heat a pan and add oil. When the oil is heated add mustard seeds, fenugreek seeds, dried red chillis and the curry leaves. 

When the mustard seeds start spluttering add the onions pieces and saute them till soft. Then add the tomato pieces (can add raw mango pieces). Cook for about 3min. 

Then add salt and 1 tea spoon Red chilli powder and mix well. 

Add the tamarind pulp and 2 cups of water. Close the lid and let it come to boil. 

Now add the coated fish pieces to the gravy and close the lid. Cook on high flame for 10min. Check with the salt . 

After 10min open the lid, carefully turn the fish pieces and cook for another 15min on medium flame. Switch off the stove.

Serve with Hot steamed rice. This curry tastes better the next day. Because by then the fish pieces fully absorb the tamarind flavour.