Ingredients Required for Preparing Dry Fish Curry

• Dry Fish – 1 Cup
• Chopped Onions – 1 Cup
• Green Chillies – 4
• Curry Leaves – few
• Tamarind – 1 Lemon sized
• Ginger Garlic Paste – 1 Tbsp
• Garam Masala – 1 Tbsp
• Turmeric – 1 Tsp
• Red Chilli Powder – 1/2 Tbsp
• Coriander leaves – 1 small bunch
• Salt – As per taste
• Cooking Oil – 4 Tbsp

Method for Preparing Dry Fish Curry Recipe

1. Take a bowl and add 2 cups of water. He it on a medium flame until the water becomes Luke warm.
2. Switch off the stove and add the dry fishes to it and leave it for 10 minutes.
3. Remove the dry fishes from the bowl and clean them thoroughly. Take them into a separate plate and keep them aside.
4. Take a bowl and add 2 cups of water. Add tamarind to it and leave it for marination for 3 to 4 minutes.
5. Now press the tamarind and prepare tamarind solution from it by continuous pressing. Keep this solution aside.
6. Take a pan and add cooking oil to it. Heat it on medium flame.
7. Add chopped onions, sliced green chillies, and curry leaves to it and fry them till the onion pieces become golden brown in color.
8. Add ginger garlic paste and turmeric powder to it and mix well.
9. Next add the kept aside dry fishes and mix well.
10. Cover the pan with lid and leave it for cooking for 5 minutes.
11. Remove the lid and add red chilli powder and salt to it. Mix the complete mixture well.
12. Now add the kept aside tamarind solution such that all the dry fishes are immersed in the solution. [Do not add tamarind along with the tamarind solution]
13. Cover the pan with lid and leave it for cooking on medium flame for 10 minutes.
14. Now add garam masala powder, and mix well.
15. Cook it until most of the water gets evaporated.
16. Just before switching off, add coriander leaves to it.
17. Switch off the stove and take it into a separate bowl.
18. Your dry fish curry recipe is ready to serve.

Ingredients required for Preparing Andhra Fish Curry – Chepala Pulusu

• 1 kg Fish pieces
• 1 large Onion
• 6 slit lengthwise Green chillies
• Ginger and Garlic paste – 1/4 tsp each
• 1 1/2 tsp Turmeric powder
• 4 tsp of Red Chilli powder
• 3 tsp powered Coriander seeds
• 1 tsp white Khuskhus- 1 tsp
• 1 tsp powdered Cardamom
• 2 cups Tamarind juice
• Oil – 7 tbsp
• 2 springs of Curry leaves
• Salt to taste

Method for Preparing Andhra Fish Curry – Chepala Pulusu

1. Wash the pieces of fish with turmeric and salt in order to take out the fishy smell.
2. Now marinate the fish pieces with 1 tsp turmeric powder, 3 tsp red chilli powder and salt as per the taste and keep aside.
3. Take a non stick kadhai. Heat the oil in it. Now add green chillies and curry leaves and fry well.
4. Next add the onion paste to it and the mixture for 5 minutes on medium flame.
5. Next to this mixture add ginger garlic paste, red chilli powder, turmeric, Coriander seeds powder, Khuskhus powder, and Cardamom powder and mix it well. Fry this mixture for few minutes.
6. Now put the marinated fish pieces on the top of the mixture. Close the lid of the Kadhai and cook it for few mins
7. Add water and tamarind juice to it the mixture. See to it that the fish pieces are completely immersed in the water and leave it for cooking for 10 minutes.
8. Now add the coriander leaves and leave it for cooking for 5 more minutes.
9. Your Andhra fish curry – Chepala Pulusu is ready to get served.

• 1 Medium to large sized head of fish, cleaned
• 3-4 tbsp Malaysian fish curry powder
• 1-1/2 to 2 Cups of brinjals cut into 1-1/2 inch pieces or small whole okra
• 2 tbsp Ghee or vegetable oil
• 1 to 1-1/2tbsp Chili powder
• 5-6 Garlic, minced
• 5-6 Curry leaves
• 2 Medium fresh tomatoes cut into wedges
• 1 tsp Fenugreek seeds
• 2 Fresh red or green chili peppers, whole
• 1 tbsp Tamarind pulp
• 1/2 Cup coconut milk
• 1 tsp Sugar
• 2 tsp Coriander seeds
• 1-1/2 tsp Cumin seeds
• 8-10 Dried red serrano chilies, reconstituted in hot water
• Salt and pepper to taste
• 4 Cups water

Method For Preparing Fish Head Curry

1. Rub salt all over the fish head, leave it for about 15 minutes, and then rinse salt off.
2. If using dried red chilies first remove the stems, most seeds and reconstitute in warm water, drain well.
3. Grind the softened dried chilies, cumin seeds and coriander.
4. Take a small bowl, combine fish curry powder and chili powder.
5. Add a few tbsp of water and make a thick paste.
6. Take a pot and heat ghee or vegetable oil in it.
7. Add garlic, fenugreek and curry leaves.
8. Saute for about 1 minute.
9. Add curry paste and chili paste, decrease the flame to low, stir-fry till quite toasted and oil starts to ooze from paste.
10. Mix tamarind paste around in 4 cups water.
11. Strain, remove the seeds and fibers.
12. Combine the tamarind water with it.
13. Now bring it to a boil.
14. Add coconut milk, fresh tomatoes, brinjals or okra, fresh red or green chili peppers, sugar and season with salt and pepper, stir well
15. When it comes to a slow boil, add the fish head, cover and simmer it gently.
16. When fish head is just cooked, take out promptly from the flame, let stand for about 15 minutes.
17. Serve Fish Head Curry with, roti or steamed rice.

• 3 Pomfret fish, washed and cleaned
• 5-6 Cloves, garlic
• 1/2 Cup lemon juice
• 1 Cup fresh coriander leaves, washed and chopped
• 1-1/2 tsp Salt
• 3 Green chilies slit
• Oil for frying
• Lemon slices, onion rings, to serve, green chilies for garnishing

Method for Preparing Pomfret Fry

1. Wash and clean the fish properly.
2. Chop off the tail end and make 3-4 incisions on each, set aside.
3. Make a fine paste of garlic, lemon juice, coriander, salt and chilies.
4. Apply the paste on both sides of the fish and set aside to marinate for about 30 minutes.
5. Heat oil in the pan and carefully, place the fish into the hot oil and shallow fry on each side till browned.
6. Once cooked, remove it from the heat and drain off excess oil on clean paper kitchen napkins.
7. Garnish Pomfret Fry with lemon wedges, green chillies and onion rings.

• 250 g – white fish, cut into cubes
• 1 – medium onion
• 1 – medium tomato
• 6 to 8 – garlic cloves
• 2 – fresh green chillies-deseeded and sliced
• 6 tbsp – oil
• 1/2 cup – fresh coconut paste
• 1/4 tsp – red chilli paste
• 1 tsp – coriander powder
• 1/2 tsp – turmeric powder
• 1 tsp – salt
• 2 – whole dry red chillies
• 1/2 tsp – black mustard seeds
• 8 to 10 – curry leaves
• 1/2 cup – tamarind extract
• 1 cup – water

Method For Preparing Kerala Fish Curry

1. Make a paste of the onion, tomatoes, garlic and green chillies and keep aside until required.
2. Heat 4 tbsp of oil in a pan; add the coconut paste and cook until golden brown.
3. Add the dry spices and cook for 2-3 minutes, stirring well. Remove from heat and keep aside.
4. Heat the remaining oil in another saucepan; add the whole red chillies, curry leaves and mustard seeds.
5. Fry until the seeds start spluttering.
6. Add the onion paste and fry until well browned.
7. Add the cooked coconut paste, tamarind extract and a cup of water; stir well and bring to a boil.
8. Add the fish pieces and simmer for about 8-10 minutes until cooked through. Serve hot with boiled rice.

• 800 gms White-Fleshed Fish
• 1/2 tsp Ground Turmeric
• 1/2 tsp Salt
• 2/3 Mustard Oil
• 1 tbsp Grounded Coriander Seeds
• 1 tsp Grounded Cumin Seeds
• 1 1/2 tsp Ginger (finely grated)
• 1/2 tsp Red Chili Powder
• 1/2 tsp Salt
• 1/4 tsp Kalonji
• 4 Dried Whole Red Chillies
• 2 Bay Leaves
• 1 large Onion (peeled and chopped)
• 3 Whole Green Chillies

Method for Preparing Fish Fry

1. Cut the fillets in about 4cm size.
2. Rub the fish with turmeric and salt and set aside for 10-15 minutes.
3. Heat the oil in a non-stick frying pan over a medium flame.
4. Put in the fish pieces and brown lightly on all sides.
5. Gently lift the fish out of the oil and put it on a plate. Turn off the heat.
6. Combine the ground coriander seeds, the cumin, ginger, 1 tsp turmeric,chilli powder (cayenne pepper) and 1/2 tsp of salt in a small bowl.
7. Add 3 tbsp of water and mix.
8. Left only 5/6 tbsp of oil in the frying pan and heat it over a medium flame.
9. Now add kalonji and after a few seconds later, put in the red chillies.
10. As soon as they darken a bit, put in the bay leaves.
11. When the bay leaves start to darken, put in the onion, stir and fry the onion at low heat.
12. Add the spice paste. Stir and fry it for about 1 minute.
13. Now put in the fish in a single layer in a pan with 1 cup of water.
14. Lay the green chillies over the fish.
15. Simmer over a medium heat for 2 minutes.
16. Spoon the sauce over the fish pieces, cover it and cook the fish for 10-15 minutes.
17. Serve.