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HYDERABADI FISH CURRY

Ingredients:
Fish - 500 gms
Sesame seeds- 20 gms
Cumin seeds -  2 tsp
Coriander seeds - 2 tsp
Dry coconut - 1/2
Onions - 250 gms
Tamarind - small lemon  size
Oil - 1/4 cup
red chillies - 3
Asafoetida - pinch
Coriander leaves - small bunch
Salt to taste
Turmeric -1/2 tsp
Chilli powder - 1 tsp

Method:

  •  Clean and cut the fish into pieces.
  • Dry roast coriander seeds, cumin seeds, sesame seeds, coconut and chopped onion.
  • Cool and grind to make paste.
  • Soak the tamarind and extract thick juice.
  • Heat the oil, add red chillies, asafoetida and curry leaves.Fry for awhile.
  • Add ground paste, chilli powder, turmeric and salt.Fry for 2-3 minutes.
  • Add fish pieces and tamarind juice; cook in low flame till the pieces are well cooked.
  • Lastly add coriander leaves and switch off the flame.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.