Andhra Fish Curry

For the Marinade:
1/2 kg Rahu (Rohu) fish (sweet water fish)
1 tbs ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp cumin powder
salt to taste

For Curry:
7 tbs sesame oil
1 inch of cinnamon
4 green cardamoms
4 cloves
2 small onions
6-7 green chillies
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1/4 tsp turmeric powder
2 tomatoes, pureed with seeds and skin
5-6 tsp tamarind extract
6-8 curry leaves
coriander for garnishing

In a bowl, mix all the ingredients for the marinade with the fish
and keep aside for 1/2 hour.

Grind the green cardamom, cloves and cinnamon together and remove.
Then, grind the onion and green chillies into a paste.

In a pan, heat 5 tbs of oil and shallow fry the fish,
till the outside is slightly crisp.
Remove and keep aside.

In the same pan, heat 2 tbs of oil, add the mustard and fenugreek seeds
and let them crackle.

Add the ground onion and chilli paste and saute till transparent.

Mix in the tomato puree and tamarind extract and cook for 5 mins stirring continuously.

Add the fried fish, turmeric powder and ground masala.
Gently stir.

Pour enough water to cover the fish slightly.
Sprinkle the curry leaves on top, cover and cook for 8-10 mins.

Garnish with coriander leaves.
Serve hot with rice.

Courtesy: Chef Aditya Bal,