This fish recipe is authentically Hyderabadi but modified with some shortcuts (peanut butter instead of roasted peanuts and Tahini paste for sesame seeds). The Khaliya gravy base is almost precisely the same as for Hyderabadi Baghaar-e-Baingan/Mirchiyon ka Salan with its fine combination of tangy, sweet, spicy, and nutty flavors and textures. I chose tender and flaky cod fillets as the fish selection, but you can just as well use Salmon, Mahi Mahi, or Halibut.

It is important to note that after the fillets are marinated in some red chili powder, turmeric, ginger, + garlic paste, shallow-frying each fillet to form a crust helps the fish remain intact when placed in the simmering gravy. The consistency of the sauce can easily be adjusted depending on your preference. If you prefer a light, fluid-like texture, add extra water with the Tamarind. Simmering the gravy for at least one hour with the whole spices, onion paste, and Tamarind water before adding the fried fish is also a crucial step. Adding the cod fillets after the base is reduced and the oil separates is the final step. Once added, the flavors begin to mingle, and the tender fish pieces swiftly absorb all the liquid goodness. You do not want to overcook the fish once placed in the bubbling base, or it will break apart. This dish gets better as it sits in the fridge, so leftovers are even tastier. Plain Basmati rice is wondrous with this Hyderabadi Mahi Khaliya, as all the flavor is in the fabulous fish curry!

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Hyderabadi Mahi Khaliya

A fish recipe that doesn't taste fishy! This intricate Mahi Khaliya delicacy (recipe courtesy of Ami) is full of beautifully balanced flavors and coherent textures. Mild cod fillets are marinated in some spices along with fresh ginger and garlic paste, shallow fried, then placed in a Khaliya gravy of fried onions, a spoonful of peanut butter, nutty Tahini paste, and roasted coconut. Infusion of cumin + dried red chili peppers + mustard seeds, aromatic curry leaves + tangy Tamarind perfectly enhance and counterbalance the elusive sweetness. Flaky and fragile cod fillets soak up all the gravy goodness-a delicious fish curry!

Prep Time40

Cook Time1 15

Servings: 8

Author: Afreen Sayeed

Ingredients

For Fish Marination

1.5 lbs cod fillets
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp red chili powder
½ tsp turmeric powder
1⅓ tsp Kosher salt
Canola oil *for shallow frying fish

For Masala Paste

1 cup fried onions
3 tbsp peanut butter
2 tbsp Tahini paste
½ cup shredded coconut *roasted
2 tbsp coriander seeds *roasted
1 tbsp cumin seeds *roasted

For Gravy

4 tbsp Canola oil
1 tsp mustard seeds
1 tsp cumin seeds
3-4 dried red chilies
1 medium yellow onion *sliced
8-10 curry leaves
2 tsp garlic paste
1 tsp ginger paste
1 tsp Kashmiri Lal Mirch
½ tsp turmeric powder
2 medium tomatoes *chopped
4 tbsp fresh coriander leaves *rinsed, stemmed and chopped
1 cup Tamarind water *see notes below

Instructions

Rinse and pat dry cod fillets and set aside.
In large mixing bowl, add ginger + garlic paste, red chili powder, turmeric and salt and mix well to make a smooth paste. Add cod fillets and gently coat all pieces in spice mixture. Marinate for at least 30 minutes.
In a blender, add fried onions, peanut butter, Tahini paste, roasted + shredded coconut, roasted coriander + cumin seeds and blend to a smooth paste. Set aside.
In cooking pot, heat 4 tbsp Canola oil on medium high heat. Once oil is hot, turn heat to medium and all mustard + cumin seeds and sauté for 2-3 minutes. Add dried red chilies, mix well, add sliced onions and continue to sauté for 8-10 minutes, mixing as needed, until onions are golden brown. Now add 3-4 curry leaves, mix, cook for 1-2 minutes and ginger + garlic paste and fry for 2-3 minutes. Add remaining spices (Kashmiri Lal Mirch, turmeric powder, Kosher salt), add a splash of water (to prevent spices from burning), mix well, add chopped tomatoes and sauté for 5-7 minutes, mixing as needed. Once oil separates, add roasted masala onion paste, mix well, turn heat to low and cook (uncovered) for 30 minutes. Now add remaining curry leaves + coriander leaves, mix to combine and add prepared Tamarind water (Imli ka katha) and 2 cups water. Bring to a boil and then simmer on low heat for 40-45 minutes, stirring as needed.
In large skillet, heat 4 tbsp Canola oil on medium high heat. Once oil is hot, turn heat to medium and fry each piece of fish (in batches) for 2-3 minutes per side until golden brown. Place fried fish on paper towels to remove any excess oil. Carefully add fried fish to Khaliya gravy and simmer uncovered for a final 5-7 minutes. Do not over cook as fish is fragile. Garnish with freshly chopped coriander leaves.
Intricately delicious Hyderabadi Mahi Khaliya is now ready to serve. Perfect with plain Basmati rice. Enjoy! Nosh Farma'aiye.

Notes

For Tamarind water:

Soak tamarind block in hot water for 1 hour and press as much pulp as possible using a spoon (or your hands) through a sieve.