This Andhra style fish curry was introduced to me by my friend Shabana Khanum. It has since proceeded to hold a very special place in my heart. 

The main flavors are from the coconut milk and coriander leaves. You can also include the stems for added flavor.

Try this recipe with hot rice and a dollop of ghee.

Ingredients

• Salmon – 1 lb
• Onion – 2 Medium
• Tomato – 2 Medium
• Ginger Garlic Paste – 2 Tbsp
• Andhra Fish Masala – 2 Tbsp
• Coconut Milk – 1/2 can or 200ml
• Turmeric Powder -1 Tsp
• Red Chilli Powder – 1 Tsp
• Coconut Oil – 2 Tbsp
• Green Chilly – 3 Slit
• Coriander Leaves – 1 Sprig
• Salt to Taste

Ingredients for Andhra Fish Masala:

• Cumin Seeds – 3 Parts
• Mustard Seeds – 2 Parts
• Fenugreek Seeds – 1 Part

Method:

1. For the masala, roast the ingredients on low heat. Cool and grind into a fine powder. Store in an airtight container.
2. Grind the onions, tomato and ginger- garlic paste into a fine paste.
3. In a kadai, heat coconut oil and add the slit green chillies. Sauté and add the ground masala paste. Sauté on medium heat till the oil starts to separate.
4. Add the Andhra Fish Masala, turmeric and red chilli powder. Sauté on low heat. Add a little water, salt and mix well.
5. Add the fish, then cover and cook on low heat for 10 mins.
6. Add the coconut milk followed by chopped coriander leaves.
7. Cover and cook on low heat for 25 mins.
8. Serve warm with rice or chapatis.