September 14, 2015

(Pomfret) Fish Curry (Andhra Style)

Living away from home country means missing family. And equally missing our favorite food. Coming from a town very close to coast in Andhra, fish has been something we eat on regular basis. A variety of fish, to be precise. Coming overseas to a different shore, we missed all that very badly. Fish filet of Salmon and Pangasius that we bought at local supermarket has never come close to the likes of a fresh catch back home.

Its a shame that it took me more than a couple of years to discover the bounty of fresh fish offered by the weekly open market here locally. To my utter surprise and sheer delight, I found out that there are few fish exactly like what we get back at home. Then we started trying out one fish after the other, taking down recipes from family over phone calls to India. And now, we are catching up with what we have missed for so long ;)

So, that is the story behind my Pomfret fish curry. It is very simple to make. And naturally, very tasty :-)


Pomfret fish - 1kg (cut into pieces of one inch thickness)
Onion - 2 medium
Green Chilies - 3 or 4
Ginger-Garlic paste - 1tbsp
Chili powder
Dhania powder - 1tsp
Jeera powder - 1/2 tsp
Fresh coriander leaves  - a small bunch
Oil - 3 tbsp


Step 1: Marinade the fish pieces with salt, turmeric, red chilli powder.

Step 2: In a wide pan, heat oil. Add finely chopped onion, green chilies slit length wise. Fry until the onion turns slight grayish-brown.

Step 3: Add ginger-garlic paste and fry for few minutes. Add turmeric powder, salt, dhaniya powder, jeera powder, red chilli powder. Fry couple of minutes.

Step 4: Lay the marinaded fish pieces on the bed of onions in a single layer. On medium flames let the fish get cooked. Approximately 5-7 minutes.

Step 5: Turn each piece to the other side and let the fish get cooked on the other side too for few more minutes.

Step 6: The previous two steps ensure that the rawness of fish is gone. Now add one or two cups of water in the pan and close the pan with a lid and let it cook on medium flame. Adjust the salt and spice level (red chilli powder) as per taste. Garnish with chopped fresh coriander in the end.

I always tend to forget to click the photo at the end, as we get busily absorbed in making it empty ;)
I hope you give it a try and relish this fish curry as much as we do.