Monday, September 24, 2012

Hyderabadi Fish Mahekhalya - II

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)

For Garnishing

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.....
Enjoy It..!!!


  1. Mouthwatering fish dear..Loved your space with a beautiful collection of Hyderabadi cuisines,Roha..Happy to join your space:)
    Do drop by mine,hope u'll join my space too:)
    Join my ongoing EP events-Oregano OR Paprika @ Foodomania

  2. Never tried this...Sounds very yummy n delicious...defntly gonna try this..bookmarked!

  3. One of my very favorite's of fish recipe....looks have some nice recipes...keep rocking...

  4. Assalamualaikum

    Thanks a lot for visiting my site and writing lovely comments and for the invitation.
    I'm on way to join your venture...
    Btw, Fish is looking nice and want to see your further experiments so, following you here.
    I would appreciate if you follow me, hope to see you back

  5. Hey thanks for visiting my blog..I'm so glad to discover your lovely blog, and now shall scour and see if you have any famous hyderabadi haleem recipe..;-)

  6. Nice flavorful curry. Thanks for sharing the recipe and joining me in the seafood feast event.


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