Monday, 9 November 2009


For me the best kind of meat is fish meat, I simply love a well cooked juicy fish. As I've grown up I've found out that studies have said that fish meat is very healthy. It was a rare thing in our house for the fish curry to be made, it was made occasionally once in a blue moon. We were more fond of having fried fish with khati daal and white rice yummmy, simply good. Like I said I've always loved fish but when I got pregnant that was when I had cravings for fish curry that mumma used to make with all the nice nutty spices that I had no clue of again how to make so I recreated the whole recipe for my self its not exactly the same but it does hit some of the right taste buds for me reminding me of mumma in the kitchen with one hand on her side and one on the counter over looking in the pan for checking the fish being cooked well or not then covering the pot and turning round to order us to change our school uniforms and back to help her lay the table for lunch, with all that aroma still going round in my head when I think about the whole senario wanting me to eat it right now. I miss her cooking the best thing about her cooking was that it was simple, easy, quick to make and yet so tasty and moth watering.
The major change that I brought to the recipe was exchanging ground peanuts to peanut butter smooth paste. Ever since I've used peanut butter I'm become a fan of it. Again I've always loved having peanut butter on toast with a nice cold glass of milk, some of you may not like that combo but beleive me try it in a curry and you'll always have a peanut butter bottle in your grocery list after that,because it not only gives a disticnt taste to your curry it also makes life and making curry easier. I lways have peanut butter in my closet because on the day that I don't feel like making too much effort I simply add peanut butter to the pan ith a bit of salt and yogurt ,voila my curry is ready. I have made this curry now for almost a decade and my guests and family have loved it hopefully this recipe will bring you great appetite and lots of great time entertaining family and friends.


  • 800g Haddock Fillet

  • 2Tbs Smooth Peanut Butter

  • 1 1/2 Cups Yogurt Smooth

  • 2-3 Tbs Coconut Milk Powder

  • 2-3 tsp Ginger & Garlic Paste

  • 1 1/2Cups water

  • Salt to taste.

  • Pinch tumeric

  • 1 tsp Red Cilli Powder

  • 1/4 Cups Tamarind ( I add alot of tamarind because I like t sour but you can add less if you prefer not to have it so sour)

  • Some Corriander to garnish

  • 1 Kari Patta Stick with leaves on

  • 2-4 Green Chillies

  • 2 tsp Rai Dana (Mustard seeds)

  • 1/4 Cups Oil (any oil tht you have easily available)

  • 1 tsp Zeera Powder
  1. In a bowl Add yogurt,salt,red chilli powder,peanut butter,tumeric,zeera powder, coconut milk powder and ginger galic paste mix well to a smooth paste.

  2. Add oil to the pan, when it starts to Crackle add the cardomoms and rai dana( mustard seeds).
  3. Once you see the cardamoms changing their colours addthe yogurt paste to it and start to mix well at this stage you have to be really alert since it can burn very easily, have 1/2 cup of water with you and as soon as you see the paste sticking to the pan add a few drops of water this process is called "bhunna" this gives color to you curry.

  4. When you see the color is changed to a nice golden brown and the the paste is separating from the oil, the oil has also change colour to red thats when you add the cup of water and kari patta.

  5. Bring to boil and add fish fillets to it and add tamarind paste and green chillies when the green chillies change their colour from being green to yellow green your taarind is cooked and so is the fish.

  6. Take a flat dish and place the cooked fish fillets first in the dish and then pour the curry over it, this prevents the fish fillets from breaking and helps dish out more easily.
This is such a simple recipe to make and best thing about this particular dish is that it tastes better on second day and is a lovely combination with warm white boiled rice and cold fish curry. In any hyderabadi house hold its a common excersise to have cold curry with reall nice warm rice the idea may sound crazy but its such a great comfort food that once had never forgotten. In this recipe I've used haddock fish but you can use any fish you like, red snappers and macarel are extremely good but have alot of fish bones so I avoid it for kids sake, but like I said any fish is good. Also i've used peanut butter but if you're allergic than please avoid it and add ground almonds instead of it or don't add all. Hope you will enjoy this recipe as much a my family and me have always done. ENJOY..:)

1 comment:

  1. XCELLENT!!! am going to make it on new years...thank u soooooooooooooooooooooooooooooooooo much love yya honey buns...:D:D:D


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