Hyderabadi Fish Curry (Fish Korma) Recipe

Hyderabadi cuisine is greatly influenced by the Nizams of Hyderabad. The cuisine is famous for its eclectic combination of spices, which are carefully chosen and cooked to the right degree and time. 

For this dish, I used Rohu. If Rohu is not available, then you can use any firm fleshed fish. This dish is extremely flavorful and aromatic because of the wide array of spices used. An ideal dish for a party.

~The Recipe~

For the gravy:
500 grams Rohu, washed and cut into medium sized pieces

1 cup yogurt

1.5 tsp saffron, crushed and soaked in water

4 tbsp hot milk

1 cup hot water

white oil or ghee

Finely chopped coriander

Two boiled eggs

Grind to paste:

2 dry red chillies

2 onions finely chopped

1 tbsp ginger paste

1 tbsp garlic paste

2 tsp pepper powder

2.5 tsp coriander powder

2 tsp poppy seeds

1 tsp cumin seeds

1.5 tsp turmeric powder

1 tsp Garam masala (Hot spice mix)

2 tbsp Cashew (chopped)

1 tbsp lemon juice

Procedure:
1) Rub the washed fish pieces with some salt, some turmeric powder and little lemon juice. Keep aside for 10 minutes. Take a heavy bottomed pan, heat oil or ghee on it. Gently fry the fish pieces until they are light golden brown in color. Remove the fish pieces from the oil and soak them dry on tissue papers.

      2) Heat some oil or ghee in the pan and fry the ground paste on medium heat till it is brown in color or till you get a pleasant aroma. Now, slowly add the yogurt while stirring the ground paste on low heat. Keep stirring till the oil comes out of the mixture. Add some hot water and bring to boil. After around 5 to 7 minutes, add some salt and sugar to taste. Then add the fish pieces. Stir gently. Cover and cook on low heat for 10 minutes or till the fish is done.

3) Take a bowl and make a fine paste of the boiled egg yolk (optional). After 10 minutes, add the egg yolk paste, the saffron milk over the curry and stir gently. Sprinkle some fresh coriander over the curry and cover and cook on low heat for 3 to 5 minutes. 

Garnish with fresh coriander and egg white.

Serve hot with steamed rice or Indian roti.

Notes:
1) Instead of Cashews, you can use Almonds. Before grinding the cashews or the almonds, soak them in water for 30 minutes.

2) Soak the poppy seeds in water before grinding.

P.S:- Dear readers, this recipe is worth a try. Please leave you thoughtful comments. Thank You!