Andhra Fish Curry

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  • 2 tsp Knorr Indian Aromat Masala
  • 2 tbsp Refined Oil
  • 1 tsp Mustard Seeds
  • 8-10 leaves Curry Leaves
  • 2 nos Whole Red Chilli
  • A pinch Asafoetida
  • 1 no Sliced Onion "big"
  • 2 tsp Ginger Garlic Paste
  • 3/4 cup Fresh Tomato Puree
  • 2 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder
  • 2 tsp Coriander Powder
  • To taste Salt
  • 1 tbsp Tamarind Pulp
  • 150 g Bhekti Fish
  • 2 tsp Coriander Leaves


    • Marinate the fish with ginger garlic paste, turmeric, salt, red chilli powder, chopped curry leaves and lemon juice for half an hour.
    • Heat Oil in a vessel, Add mustard seeds, Whole red chilli, curry leaves and asafoetida.
    • Now add the sliced onions and cook till they turn golden brown followed by ginger garlic paste.
    • Add this stage add fresh tomato puree turmeric, coriander powder and red chilli powder. Cook the masala till starts leaving oil.
    • Now add the tamarind pulp to the masala and let it cook.
    • Add the water and let the gravy simmer.
    • In the meantime, pan sear the fish till its 80% cooked
    • Add it to the curry and allow it to absorb flavours.
    • Finish with fresh coriander leaves and serve some rice steam rice along.

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