Spicy Andhra fish curry recipe with tamarind, a ground curry paste, and fish steaks. A lovely South Indian style fish curry that goes great with rice and any vegetable of your choice.
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- Andhra Fish Curry Recipe Ingredients Instructions Notes
Every now and then, I crave a good fish curry. It’s just what I grew up on and often, I find myself wanting to go back to my childhood days and forget the “healthy” tag and just have a bowl of white rice with a good fish curry. While I usually default to this easy fish curry in coconut milk that I can spice up or down as desired, this Andhra fish curry recipe which I tried a few weekends ago took it up a notch for me.
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The curry is thick and tangy due to the ground curry paste (which we make from scratch) and the tamarind in it. All things considered, it’s relatively easy to prepare too. Andhra fish curry would hint at a very spicy dish and this one doesn’t disappoint although I used Kashmiri chilli powder which gives a good colour without all the spice from regular chilli powder or paprika. The green chillies are optional but I do love the flavour and throw in a few as I make this.
If you want to try more fish recipes, here are my favourites: Chettinad fish fry Kerala fish fry Meen peera Kerala red fish curry Fish molee Baked salmon Indian-style
Andhra Fish Curry Recipe
Ingredients
- For Curry Paste
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon whole black pepper
- ¼ teaspoon methi seeds fenugreek seeds
- ¾ cup peeled shallots or pearl onions
- ¼ cup peeled and sliced garlic flakes
- ½ cup cubed tomato
- For Curry
- 250 grams fish I used King fish steaks
- ¼ cup oil
- ½ teaspoon black mustard seeds
- 2 green chillies
- ¼ cup shallots sliced
- 3-4 garlic flakes sliced
- 1 teaspoon Kashmiri chilli powder
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 small ball of tamarind around 1 tbsp
- A few curry leaves
- Salt to taste
Instructions
- First let’s prepare the curry paste
- Heat 2 teaspoon oil in a pan and add the cumin seeds, fennel, pepper, and methi seeds
- Roast until the cumin seeds turn a golden brown
- Now add the shallots and garlic
- Saute again for another 2-3 minutes or until the shallots turn pink and translucent
- Then add the cubed tomatoes and saute until they turn soft and mushy
- Remove from heat and set aside to cool
- Cut and clean your fish pieces as needed. I used them as small steak pieces
- Soak the tamarind in ½ cup warm water. Extract juice and discard the pulp and seeds
- In the same pan used to roast the curry paste ingredients, heat ¼ cup oil and add mustard seeds
- When they start popping, add the shallots, garlic and green chillies
- Fry for a minute
- Then add chilli powder, coriander powder, and turmeric powders
- Fry for 30 seconds and add the tamarind water
- Top up with 2 more cups of water, salt, and curry leaves and bring to the boil
- Meanwhile, grind the cooled ingredients for curry paste
- Add to the above boiling pan and lower heat to a simmer
- Add the fish pieces and cook covered for 10-15 minutes on low heat until the fish pieces are cooked
- Serve hot with rice
Notes
- The green chillies are optional. If you want a less spicy fish curry, omit them.
- Use Kashmiri red chilli powder for optimal heat and colour to the dishes
- If you can’t find shallots where you live, replace with chopped onions
- Adjust quantity of tamarind to your taste. This fish curry is meant to be a bit on the tangy side
- You can use any type of fish, with our without bones. I use thin King fish steaks for most of my fish recipes since they are readily available here cleaned and sliced
- The thickness of the gravy is up to you so control the amount of water to get to the desired consistency
Step by Step Andhra Fish Curry Recipe
First let’s prepare the curry paste. Heat 2 teaspoon oil in a pan and add the cumin seeds, fennel, pepper, and methi seeds Pin Roast until the cumin seeds turn a golden brown, then add the shallots and garlic Pin Saute again for another 2-3 minutes or until the shallots turn pink and translucent Pin Then add the cubed tomatoes and saute until they turn soft and mushy. Remove from heat and set aside to cool Pin Cut and clean your fish pieces as needed. I used them as small steak pieces. Soak the tamarind in ½ cup warm water. Extract juice and discard the pulp and seeds.
In the same pan used to roast the curry paste ingredients, heat ¼ cup oil and add mustard seeds. When they start popping, add the shallots, garlic and green chillies Pin Fry for a minute. Then add chilli powder, coriander powder, and turmeric powder Pin Fry for 30 seconds and add the tamarind water Pin Pin Top up with 2 more cups of water, salt, and curry leaves and bring to the boil Pin Meanwhile, grind the roasted and cooled ingredients for curry paste Pin Pin Add to the above boiling pan and lower heat to a simmer Pin Pin Add the fish pieces and cook covered for 10-15 minutes on low heat or until the fish pieces are cooked Pin Pin Serve Andhra fish curry hot with rice Pin
Recipe Notes:
- The green chillies are optional. If you want a less spicy fish curry, omit them.
- Use Kashmiri red chilli powder for optimal heat and colour to the dishes
- If you can’t find shallots where you live, replace with chopped onions
- Adjust quantity of tamarind to your taste. This fish curry is meant to be a bit on the tangy side
- You can use any type of fish, with our without bones. I use thin King fish steaks for most of my fish recipes since they are readily available here cleaned and sliced
- The thickness of the gravy is up to you so control the amount of water to get to the desired consistency
For Andhra fish curry recipe in Telugu, Hindi, Tamil, Kannada, etc please use the Google translate button in the sidebar.
Andhra Fish Curry Recipe
Ingredients
- For Curry Paste
- 2 teaspoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon whole black pepper
- ¼ teaspoon methi seeds fenugreek seeds
- ¾ cup peeled shallots or pearl onions
- ¼ cup peeled and sliced garlic flakes
- ½ cup cubed tomato
- For Curry
- 250 grams fish I used King fish steaks
- ¼ cup oil
- ½ teaspoon black mustard seeds
- 2 green chillies
- ¼ cup shallots sliced
- 3-4 garlic flakes sliced
- 1 teaspoon Kashmiri chilli powder
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 small ball of tamarind around 1 tbsp
- A few curry leaves
- Salt to taste
Instructions
- First let’s prepare the curry paste
- Heat 2 teaspoon oil in a pan and add the cumin seeds, fennel, pepper, and methi seeds
- Roast until the cumin seeds turn a golden brown
- Now add the shallots and garlic
- Saute again for another 2-3 minutes or until the shallots turn pink and translucent
- Then add the cubed tomatoes and saute until they turn soft and mushy
- Remove from heat and set aside to cool
- Cut and clean your fish pieces as needed. I used them as small steak pieces
- Soak the tamarind in ½ cup warm water. Extract juice and discard the pulp and seeds
- In the same pan used to roast the curry paste ingredients, heat ¼ cup oil and add mustard seeds
- When they start popping, add the shallots, garlic and green chillies
- Fry for a minute
- Then add chilli powder, coriander powder, and turmeric powders
- Fry for 30 seconds and add the tamarind water
- Top up with 2 more cups of water, salt, and curry leaves and bring to the boil
- Meanwhile, grind the cooled ingredients for curry paste
- Add to the above boiling pan and lower heat to a simmer
- Add the fish pieces and cook covered for 10-15 minutes on low heat until the fish pieces are cooked
- Serve hot with rice
Notes
- The green chillies are optional. If you want a less spicy fish curry, omit them.
- Use Kashmiri red chilli powder for optimal heat and colour to the dishes
- If you can’t find shallots where you live, replace with chopped onions
- Adjust quantity of tamarind to your taste. This fish curry is meant to be a bit on the tangy side
- You can use any type of fish, with our without bones. I use thin King fish steaks for most of my fish recipes since they are readily available here cleaned and sliced
- The thickness of the gravy is up to you so control the amount of water to get to the desired consistency
