Hyderabadi Fish Curry

Ingredients:

1 lb King Fish, cut into 2-inch pieces
2 cups onion, chopped
2 tbsp ginger garlic paste
1 cup thick yogurt
2 Bay leaves
1 tsp poppy seeds
1/2 tsp coriander seeds
1/2 tbsp cumin seeds
1/2 tsp fennel seeds
8 to 10 whole black pepper
1 tbsp kashmiri chili powder
1 tsp turmeric powder
1 tsp Garam Masala powder
4 almonds, soaked in water
1/2 tsp saffron
2 tbsp warm milk
1/4 cup coriander leaves, chopped
Salt to taste
3 tbsp oil/ghee

Method

• Wash the fish thoroughly and cut into 1-inch pieces.
• Marinate the fish pieces with salt and 1/2 tsp turmeric powder.
• Soak saffron in warm milk and keep aside.
• Dry roast the poppy, cumin, coriander, fennel and pepper seeds, add in a blender with chopped onion, garam masala powder, ginger garlic paste, 1/2 tsp turmeric, kashmiri chili powder, almonds with 1/4 cup water and blend well to a fine paste.
• Heat 2 tbsp oil /ghee in a non stick skillet and shallow fry the fish on both sides till it attains a golden brown color on both sides.
• In the same pan, add the remaining oil/ghee, add the bay leaves and the spice paste and fry well on medium heat till it is brown and aromatic and the raw smell of the spices vanish.
• Add the yogurt whilst stirring on low heat and keep stirring till the ghee/oil leaves the side of the pan.
• Add 2 cups water and bring to a boil, next add the fish pieces , salt and cook covered for 10 to 12 minutes on low heat. Next stir in the saffron milk and chopped coriander leaves , cover and cook for another 3 to 4 minutes or until all the flavors blend in well.
• I have used coriander leaves and boiled eggs to garnish.
• Serve hot with rice or paratha.