Hyderabadi Fish With Sesame Sauce
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 -2 teaspoon ground red chili powder, to taste
- 1⁄2 teaspoon turmeric
- 2 tablespoons unsweetened coconut
- 4 teaspoons ground coriander
- 4 ounces sesame seeds
- corn oil or peanut oil, for shallow frying
- 2 medium onions, sliced finely into half rings (about 10 oz)
- 2 tablespoons peanut butter
- 2 inches fresh ginger, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 2 tablespoons tamarind paste
- 1 teaspoon salt, to taste
- 2 cups hot water
- 1 teaspoon brown mustard seeds
- 1 teaspoon whole cumin seed
- 10 -15 fresh curry leaves
- 2 lbs firm white fish fillets, cut into 2 inch pieces
- 1 -2 teaspoon brown sugar (optional)
directions
- Combine the chile powder, turmeric, coconut and coriander in a small dish.
- Place a cast-iron pan over medium high heat, add the sesame seeds, and stir and cook until they start to jump and emit a roasted aroma.
- Remove the pan from the heat and immediately add the combined spices from Step 1.
- Roast and stir the spices, off the heat, for another minute.
- Empty the roasted spices in to a bowl, allow to cool, then grind in batches until a fine texture (some of the sesame seeds may remain whole – do not worry about this).
- In a large frying pan, add oil to a depth of 1/8” and heat over medium-high heat.
- When hot, add the onions and stir and saute 10 to 12 minutes until reddish brown, reducing the heat as necessary.
- Remove onion from pan, ensuring as much oil as possible remains in the pan, and drain on kitchen paper.
- Reserve 3 tablespoons of the oil.
- Place the fried onions, along with the peanut butter, ginger, garlic, 2 tablespoons of tamarind paste, the salt.
- and 1 cup of hot water into a blender, and blend until smooth.
- Run a spatula down the sides of the blender, stir, then blend briefly again before tasting and add a little extra salt or tamarind as you think fit.
- Heat the reserved oil in a large, wide, non-stick pan over medium-high heat.
- When hot, add the mustard seeds and cumin, allow the mustard seeds to splutter (just a few seconds) then take the pan off the heat and add the curry leaves and the blended sauce.
- Swish the second cup of hot water around in the blender container, then add to the sauce in the pan.
- Lightly season the fish on both sides with salt and pepper and slip them gently into the sauce in a single layer.
- Simmer gently over low heat until the fish is cooked, about 5 minutes, basting from time to time.
- Thin the sauce with a little water if it seems too thick, and season with a little brown sugar as desired.
- Note: The sauce can be prepared ahead and frozen or refrigerated until needed.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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