![](https://rasoitime.com/wp-content/uploads/Halwai/hyderabadi-fish-curry.jpg)
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 chilli 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.
- Marinate the fish 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.
- Grind these in a blender with chopped onion, garam masala powder, ginger garlic paste, 1/2 tsp turmeric, Kashmiri chilli 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 colour on both sides.
- In the same pan, add the remaining oil/ghee, add the bay leaves and the spice paste and saute well on medium heat till it is brown and aromatic and the raw smell of the spices vanish.
- Add the yogurt while stirring on low heat and keep stirring till the ghee/oil separates.
- 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.
- Stir in the saffron milk and chopped coriander leaves, cover and cook for another 3 to 4 minutes.
- Serve hot with rice or paratha.
- Recipe Courtesy: http://www.onlyfishrecipes.com/
Recipe courtesy of Sonali Pradhan