Tirupati District Style Fish Curry Recipe

Ingredients

• 500 g Fish (firm white, e.g., kingfish or pomfret) (cut into bite‑size pieces, cleaned and rinsed)
• 1 tsp Mustard Seeds (whole)
• 1 tsp Cumin Seeds (whole, lightly roasted)
• 0.5 tsp Fenugreek Seeds (whole, lightly roasted)
• 1 tsp Coriander Seeds (roasted and ground to a fine powder)
• 10 sprigs Curry Leaves (fresh)
• 1 tbsp Garlic Paste (or 4–5 cloves minced)
• 1 tsp Ginger Paste (optional, freshly grated)
• 2 tbsp Red Chili Paste (made from 4–5 dried red chilies, soaked and blended)
• 2 Green Chilies (slit, optional for extra heat)
• 2 Tomatoes (medium, blended into a smooth paste)
• 1 tbsp Tamarind Pulp (dissolved in 1/2 cup warm water)
• 1 small Raw Mango (Green Mango) (peeled and cut into bite‑size pieces)
• 2 tsp Salt (adjust to taste)
• 0.25 tsp Asafoetida (Hing) (ground)
• 1 tsp Red Chili Powder (adjust for heat)
• 0.5 tsp Turmeric Powder
• 3 tbsp Vegetable Oil (for tempering and cooking)
• 2 cups Water (for simmering, adjust as needed)

Instructions

1. Prepare the Fish

   Rinse the fish pieces under running water, scrub gently to remove any scales, then pat dry with a clean kitchen towel.

   Time: PT5M

2. Roast and Grind Whole Spices

   In a dry pan, lightly roast coriander seeds, cumin seeds, and fenugreek seeds until fragrant (about 2‑3 minutes). Transfer to a mortar and grind to a fine powder.

   Time: PT5M

3. Make the Chili and Tomato Pastes

   Separate the tomatoes, red chilies, and green chilies. Blend the tomatoes into a smooth puree, blend the red chilies (after soaking) into a paste, and set aside. Slice the green chilies for later addition if desired.

   Time: PT5M

4. Prepare Tamarind Water

   Dissolve 1 tbsp tamarind pulp in ½ cup warm water, stir well, and set aside.

   Time: PT2M

5. Temper the Spices

   Heat 3 tbsp oil in a saucepan over medium heat. Add mustard seeds; when they start to pop, add the roasted cumin and fenugreek seeds.

   Time: PT1M

   Temperature: medium heat

6. Add Aromatics

   Add fresh curry leaves, then stir in garlic paste (and ginger paste if using). Sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium heat

7. Incorporate Chili Paste

   Add the red chili paste and sauté for 1 minute, allowing the raw flavor to cook off.

   Time: PT1M

   Temperature: medium heat

8. Build the Curry Base

   Stir in the ground spice powder, salt, asafoetida, red chili powder, turmeric, and drizzle a little more oil. Mix well for 1 minute.

   Time: PT1M

   Temperature: medium heat

9. Add Tomato Puree

   Pour in the tomato puree, cook for 2 minutes until the raw tomato smell disappears and the oil begins to separate.

   Time: PT2M

   Temperature: medium heat

10. Introduce Sour Elements

    Add the tamarind water and bring the mixture to a gentle boil. Then add the raw mango pieces and simmer for 5 minutes.

    Time: PT5M

    Temperature: medium heat

11. Cook the Fish

    Gently lower the fish pieces into the simmering curry. Cover and cook for 8 minutes, or until the fish is opaque and flakes easily with a fork.

    Time: PT8M

    Temperature: medium heat

12. Finish and Serve

    Turn off the heat, let the curry rest for 2 minutes, then garnish with a few fresh curry leaves if desired. Serve hot with steamed rice or roti.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

10g

Fat

12g

Fiber

2g