A lip-smacking Andhra delicacy, Spicy masala fish curry or Chepala Iguru is a luscious fish curry redolent with freshly ground spices and herbs.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main
Cuisine: Indian
Servings: 2to 3
Author: Padma
Ingredients
To marinate:
6Fish steakscleaned and cut to required size
1teaspoonof red chilli powder
½teaspoonturmeric
1teaspoonsalt
To grind:
½inchGinger
6garlic pods
1cmcinnamon stick
2Cloves
1teaspooncoriander seeds
1teaspoonpoppy seeds
1Tablespoonsdesiccated coconut
¼cuphot water for grinding
To season:
2tablespoonsvegetable Oil
1cmcinnamon stick
2cloves
Other Ingredients:
1large Onionfinely chopped
2 to 3green Chiliesfinely chopped, divided
2Tablespoonschivesfinely chopped
A sprig of Curry leaves
1teaspoonred chilli powderAdjust to suit your spice levels
¼teaspoonturmeric powder
Required salt
½teaspoongaram masala powderOptional
½cupfinely chopped coriander
Instructions
Marinate the fish steaks with ingredients under “To marinate” and set it aside for about 20 min.
In the mean time grind ingredients under “To grind”in a mixer to a fine paste using hot water.
To season, heat oil in a large skillet over medium heat and season with cinnamon and cloves. Stir for a min till you smell the aroma of the spices.
Now add chopped onions, green chillies and sauté till they are slightly brown in colour.
Add chives and curry leaves. Stir for a minute.
Add marinated fish steaks and sauté for 2 min. Now add some coriander.
Add ground masala paste, remaining chilli powder and turmeric powder. Fry till the raw smell goes off. This may take about 3 to 5 minutes.
Now add required water till the fish immerses and adjust salt. You can adjust the consistency of the gravy to suit your requirement (The gravy for this recipe shouldn’t be too loose).
Close the lid of the pan and cook over medium heat for 10 to 12 minutes with gentle frequent stirring and then simmer for 2 minutes till oil separates. Turn off the heat.
Finally sprinkle garam masala powder(optional) and garnish with coriander.
1. Fish is very delicate hence handle with utmost care while cooking. 2. Adjust spice levels to suit your taste. 3. You can also substitute chives with spring onions. 4. Using hot water to grind the paste will aid the poppy seeds to grind easily. 5. You can use ginger garlic paste in case you do not have fresh ginger and garlic and grind only the other ingredients for the paste, but definitely there is a difference in the taste. 6. Make sure not to cook more that 10 to 15 minutes after adding the fish (depending on the quantity). 7. For vegetarians- Use the same process to make delicious veggie gravies, just substitute fish with any of your favourite veggies.