Dish of Deccan Fish Curry
(click to enlarge)

Deccan Fish Curry


India, Andhra Pradesh   -   Meen Dakshini
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
***
1-1/4 hrs
Yes		 An interesting, flavorful curry rather different from most Indian curries. The amount of chilis given here does not produce a particularly hot dish, but adjust to your preferences.

2
------
1
1/4
1
1/4
1/4
------.
10
2
3
1/2
1/2
1
3
6
3
#
---
cl
in
t
t
t
---
oz

T
t
t
c
T

T
Snakehead (1)
-- Marinade
Garlic
Ginger
Chili Powder (2)  
Turmeric
Salt
--------------
Onion
Chili, green (3)
Oil
Mustard Seed
Cumin seed
Water
Tamarind (4)
Curry Leaf
Cilantro
Do-Ahead   -   (25 min)
  1. Clean FISH and cut as desired. I usually cut skinless fillets into into pieces about 1-1/2 inch on a side, but the original recipe cut crosswise into 1 inch steaks, with bones and skin included.
Prep   -   (55 min - 25 min work)
  1. Crush GARLIC very fine. Grate GINGER. Mix both with Salt, Chili Powder and Turmeric Massage the mix into the Fish well and set aside to marinate for about 45 minutes.
  2. Peel ONIONS and slice into quarters lengthwise, then slice thin crosswise.
  3. Chop GREEN CHILIS fine. Remove seeds and veins only if you wish to control heat.
  4. Prepare TAMARIND paste if not using from a jar.
  5. Chop CILANTRO medium.
Run   -   (25 min)
  1. In a spacious sauté pan heat Oil and fry Mustard Seeds until they begin to pop, then stir in Cumin Seeds for about 1 minute.
  2. Stir in Onions and fry stirring until lightly browned.
  3. Stir in Curry Leaves, then Chilis. Fry stirring for 1 minute, then stir in Fish until everything is well mixed.
  4. Stir in Water and Tamarind. Bring to a simmer until the fish is cooked through, about 5 minutes.
  5. Adjust liquid if needed and taste for salt. Stir in Cilantro for about 1 minute.
  6. Serve hot with plenty of steamed long grain (Jasmine or Basmati) rice, or chapati or roti.
NOTES:

  1. Snakehead / Mudfish:

      This weight is for a whole fish. If you use fillets you want about 13 ounces. For details and instructions for cleaning see our Snakehead / Mudfish page. This fish is common in Asian markets here in Los Angeles, sold as Mudfish. Use it if you can get it, otherwise use a fish that holds together well with wet cooking. Catfish, American or Vietnamese (Swai, Basa, Tra) will work well. If you use Carp make the pieces at least 2-1/2 inches long so the spines can be dealt with.

  2. Chili Powder

      Reshampatti powder would be regionally correct. Use Korean for less heat and Kashmir for even less.

  3. Chilis, Green:

      Indian chilis are of very uncertain availability even here in Los Angeles, and of very uncertain hotness, so we use Serranos. If you do have Indian chilis, it's up to you to judge how hot they are compared to Serranos, and how hot you want the curry. For details see our Indian Chilis page.

  4. Tamarind:

      Measure is for paste made from block or from a jar. For details see our Tamarind page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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