Hyderabadi Mahekhalya – Fish Curry
2-4 Bone/Boneless Fish Fillets
1 Large tomato(finely chopped)
1/2 tbsp Red chili powder
1/2 Turmeric Powder
1 tbsp ginger & garlic paste
1/2 cup Tamarind Juice(Imli ka khata)
6-8 Curry leaves
Coriander leaves fine chopped.
1/2 cup oil
salt to taste.
For Roasted and Ground Masala
2 Onions (finely chopped)
1/2 cup Poppy seeds (khus khus)
1/4 cup Groundnut (Pali-skins removed after roast)
1/2 cup Coconut powder
1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)
Curry leaves and Green chillies washed and fine chopped.
Clean and wash the Fish Fillets keep aside.
In a large non-stick saucepan/Khadhai at medium heat, Dry Roast poppy seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separately for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.
Then Roast the onion till they are slightly soft and golden in colour and grind to a smooth paste.
Then in a large cooking bowl add oil at medium heat, add 1 tbsp cuming seed, 1 tbsp mustard seeds,stir until the seeds crackle.
After few seconds add curry leaves for few seconds immediately add tomato stir for 5 minute add ginger & garlic paste, stir for few seconds
Add red chili powder,turmeric powder,salt mix well,stir it till tomatoes gets smooth and mushy.
Then add the paste & mix it well and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.
Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.
Now Add the Fish Fillets / pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies, curry leaves cover the pan leave for 20-25 minutes untill the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..
This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.
Remove pan from heat.
serve dish with Naans,bagara-khana, Paranthas,plain rice.....