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 its texture and flavour well, as does cod. I have also made it with pollock, which is generally a pretty flavour-free fish, but takes these flavours really well.
© Prue Leith, 2018. Images:© David Loftus, 2018.