Name: Andhra fish curry
Yield: Serves 6
Cuisine: Indian
Ingredients: 1 mango cheek from a large unripe mango or 1 whole small unripe mango; 500 g haddock fillet, skinned and cut into bite-sized chunks; 3 tsp Andhra curry powder (or 2 tsp Kashmiri chilli powder and 1 tsp ground turmeric); about 6 curry leaves, fresh or dried; 450 g ripe tomatoes, chopped, or 1 x 400 g tin chopped tomatoes; 75 g dried tamarind pulp; 1 tsp black mustard seeds; 100 ml sunflower oil; 2 garlic cloves, finely sliced; 1 tsp fenugreek seeds; 1 green chilli, finely sliced; 2 onions, finely chopped; 140 g long-grain rice; 3 spring onions, chopped; ¼ tsp salt; ½ tsp cumin seeds; a small handful of fresh coriander leaves

Preparation info

Serves
6

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

Andhra curry powder is made using Kashmiri chilli powder, which comes from deep red, dried chillies with wrinkled skin. It imparts a vibrant red colour and a mild heat. If you can’t get it, use two-thirds Kashmiri chilli powder with one-third turmeric.

This is a tomato-based fish curry that, unusually, doesn’t use coconut milk – the distinct tastes come from Kashmiri chilli powder, tamarind and mango, but the spices and flavourings give a subtle and layered flavour. Haddock keeps it