Vizag Fish Curry

As my paternal grandfather hails from Visakhapatnam Andhra Pradesh my late grandmother always cook this special Vizag fish curry especially for Sunday lunch. The beautiful fragrance of her tempering the ingredients will fill in the whole kitchen and i'll be eagerly waiting for lunch to be served. Grandma used to make variations to her recipe which is with added vegetables (tomato,eggplants,ladies fingers) and sometimes she just opted to go plain without veges in her fish gravy. In today's recipe I'm sharing with you her authentic Vizag fish curry with added vegetables.

I used pomfret but you can use any white fish for the gravy. Tamarind water is the key ingredient in any fish curry which add to the sourness most needed for the gravy. Fish curry tastes delicious when eaten on next day. Serve along with white rice and fry fish. Will share the recipe for fry fish tomorrow.

Ingredients

1 kg pomfret fish,wash and cleaned
5 green chillies,slit
2 large red onions,chopped
4-5 pcs okra/ladies fingers
1 large tomato
2 eggplants,cut into 4
2 sprig curry leaves
1 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tsp cumin powder
1 tbsp chilly powder
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
1 1/2 tsp coriander powder
4-5 tbsp cooking oil
2 tbsp chopped coriander
1 big lemon sized tamarind pulp
Salt to taste
1 1/2 cup water


Methods

In a bowl combine tamarind pulp and 1 1/2 cup water to extract thick tamarind paste. Discard the tamarind seeds. Keep aside

Heat oil in a large pot, and add mustard seeds. Once the seeds splutters, add fenugreek seeds and fry till slightly brown.

Add curry leaves and onions. Saute till the onion turns translucent. Add ginger garlic paste and fry for a minute.

Add the coriander powder,turmeric powder,cumin powder and chilly powder and fry for 1-2 minutes. Add the eggplants,tomato,ladies fingers,green chillies and tamarind water. Season with salt and cook for 5-7 minutes or till the eggplants turns soft..

Reduce heat to low medium and gently drop in the fish. Cover with lid and cook for 4-5 minutes. Give a gentle stir and cooked covered over low heat for 8-10 minutes till the gravy slightly thickens.

Off the flame and garnish with chopped coriander

Serve along boiled white rice.