Hello everyone! I am back after a two week hiatus as I had urgent jobs that needed to be attended to. Whenever I have too many tasks on hand, I make a to-do list on a priority basis. I am sure everyone does that. Women are supposed to be good at multi-tasking, but there are some jobs which need your full attention ( or maybe I am simply not good at multi-tasking ;) ) Blogging somehow made its way into the middle of my list which means I have more chores lined up for me the moment I hit the publish button.
Talking of women, one love which Indian women have since time immemorial ( earliest recorded 2600 BC ) is the love for bangles. Bangles made of gold,silver, platinum, glass, plastic or wood each have their own loyal fan following. Indian women are rarely seen without bangles adorning their wrists. Colorful bangles happen to be the most intrinsic part of an Indian bride’s jewelry.
Hyderabad is famous for its lac bangles studded with semi-precious stones and pearls. In fact there is an entire market known as ‘Lad bazar’ or ‘Chudi bazar’ in Hyderabad which has scores of tiny shops selling these glittering bangles. My mom recently went there to buy some bangles for her niece. I asked her to click some pics to share with all of you. And she sure did an awesome job.
Gorgeous! Aren’t they?
Hyderabadis also love their food. They have their own combination of spices which make the dishes delectably enticing. The Hyderabadi fish curry is one such tantalizing delicacy.
Hyderabadi Fish Curry
- 500 g fresh white fish cut into pieces
- 1 cup of crisp fried onions
- 1 tsp. cumin seeds dry roasted
- 1 tsp. coriander seeds dry roasted
- 3 cloves
- 1 tbsp. Chironji
- 2 tbsp. dry coconut paste
- 6 dry red chilis (more or less)
For tempering:
- 3-4 tbsp. oil
- 1 tsp. cumin seeds
- 1 pinch asafoetida (hing) optional
Other ingredients:
- 2 tsp. tamarind pulp
- 1/2 a cup of chopped cilantro/coriander leaves
Method:
- Shallow fry fish and keep aside.
- Pulse all the other ingredients into a smooth paste.
- In a pan, put 3-4 tbsp. oil and add the tempering ingredients. Fry till oil separates
- Add 2 tsp. tamarind pulp. and a glass of water and bring to a boil.
- Add fish and salt and simmer.
- Garnish with fresh coriander leaves .
- Serve with steamed rice or flat breads.
Thank You Selma
A special thanks to dear Selma@ Selma’s Table for her technical help. I was having a problem with posting the Print version of recipes and I asked her for help. A wonderful person and friend that she is, she immediately responded and gave me the required technical guidance. Thank you thank you <3 dear Selma. This post is dedicated to you.
I am taking this fish curry and the bangles to my Fiesta Friday friends. thank you Angie for hosting this amazing party every week so we can all chat and gossip over tables of delicious food. joining Angie this time are two gracious ladies Julianna @Foodie On Board and Hilda @Along The Grapevine. If you want to have fun come join me…..
Filed under: Fish, Hyderabadi, Indian
