Rayalaseema Fish Curry

Name: Rayalaseema Fish Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 500 grams fish (preferably rohu or catla); 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 onion, finely chopped; 2 green chilies, slit; 1 tablespoon ginger-garlic paste; 2 tomatoes, chopped; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 1 tablespoon coriander powder; 1 teaspoon garam masala; 1 cup tamarind extract; 1 cup water; salt to taste; 2 tablespoons fresh coriander leaves, chopped

A more austere, land-driven fish curry than coastal Andhra preparations — river fish or marine fish cooked in a thick paste of dried red Guntur chillies, onion, tamarind, and a minimal whole-spice base tempered in sesame oil. No coconut milk, no fresh coconut; the Rayalaseema fish curry reflects the inland character of the region where fish is less abundant than on the coast. The sesame oil lends a nutty depth specific to Rayalaseema cooking; the tamarind-chilli combination provides both sourness and heat without any softening agent. Eaten with rice or jonna rotte.

Cuisines

Rayalaseema Andhra

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

500 grams	fish (preferably rohu or catla)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1	onion, finely chopped
2	green chilies, slit
1 tablespoon	ginger-garlic paste
2	tomatoes, chopped
1 teaspoon	turmeric powder
2 teaspoons	red chili powder
1 tablespoon	coriander powder
1 teaspoon	garam masala
1 cup	tamarind extract
1 cup	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Clean and cut the fish into medium-sized pieces.
2 Heat oil in a pan and add mustard seeds and cumin seeds. Allow them to splutter.
3 Add the chopped onions and slit green chilies. Sauté until the onions turn golden brown.
4 Add the ginger-garlic paste and sauté until the raw smell disappears.
5 Add chopped tomatoes and cook until they become soft and mushy.
6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
7 Pour in the tamarind extract and water. Bring the mixture to a boil.
8 Add the fish pieces gently into the curry and cover the pan. Cook on a low flame for about 15-20 minutes until the fish is cooked through.
9 Sprinkle garam masala and mix gently. Cook for another 2-3 minutes.
10 Garnish with fresh coriander leaves and serve hot.

Tips

For a richer taste, you can add a few curry leaves along with the mustard and cumin seeds.