Here is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy. Tamarind juice is the base of the gravy. I have used Rohu Fish, but any other fish is okay. It is best had with plain steamed rice. It is traditionally prepared very spicy, but the red chili powder can be adjusted according to individual taste.
- 4-5 fish pieces
- 2 onions, chopped
- 1" ginger, chopped
- 3-4 garlic flakes
- 1 tsp. tomato paste / 1 tomato (pureed)
- 1 sprig curry leaves
- salt to taste
- 1 tbsp. red chili powder
- 1 tbsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. tamarind paste
- 2-3 tbsp. oil
- coriander leaves to garnish (opt)
Grind onion, ginger, tomato paste and garlic into a fine paste. Keep aside. Heat oil in a pan and saute the onion paste till oil separates.
Add all the powdered masalas and continue to saute for a minute with a sprinkle of some water on medium flame.
Now add the curry leaves, tamarind paste and 1 cup water. Mix well and let the water come to a boil. Drop in the fish pieces gently. Cover and cook on medium flame for 4-5 minutes. Serve, garnished with coriander leaves.