Andhra Style Fish Curry (Meen Kulambu)

Steps

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1. 1
   Prepare 1 kg of fish by gutting and thoroughly cleaning it.
   ▶ ≈0:30
2. 2
   Season the fish generously with salt and let it marinate for 1 hour (or at least 20 minutes).
   ▶ ≈0:56
3. 3
   In a dry pan, toast 1 tbsp coriander seeds, 1 tsp poppy seeds, 1 tsp cumin seeds, and 1/4 tsp fenugreek seeds over medium heat for about 1 minute until fragrant.
   ▶ ≈1:03
4. 4
   Transfer the toasted spices to a mortar and grind with 1 piece of ginger and a handful of garlic cloves into a fine paste.
   ▶ ≈1:23
5. 5
   Transfer the spice paste to a blender jar and add 2 tsp chilli powder, then blend until completely smooth.
   ▶ ≈1:36
6. 6
   Add 1 piece of ginger and minced garlic along with 1/4 tsp turmeric powder and blend again until smooth.
   ▶ ≈1:49
7. 7
   Grind 3 tomatoes and add them to the paste mixture, blending until well combined.
   ▶ ≈1:55
8. 8
   Heat 1/4 cup sesame oil in a large pot and add 1 chopped onion, frying until golden brown.
   ▶ ≈2:10
9. 9
   Add the marinated fish to the oil and gently fry until both sides are well-browned, then add the ground spice-tomato paste.
   ▶ ≈2:33
10. 10
    Add tamarind and water to achieve the desired curry consistency, then add 3 green chillies and a few curry leaves.
    ▶ ≈3:01
11. 11
    Cover the pot with a lid and simmer over medium heat until the fish is cooked through and flavours meld together.
    ▶ ≈3:45
12. 12
    Turn off the heat, gently stir everything together, and garnish with fresh coriander leaves.
    ▶ ≈4:54
13. 13
    Serve the Andhra-style fish curry hot, preferably with plain steamed rice.
    ▶ ≈5:12