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Hyderabadi Fish / www.quichentell.com

Hyderabadi Fish

Quiche 'n' Tell
Fish baked in rich, aromatic sauce made with sesame, coconut and poppy seeds.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Indian
Servings 4


  • 1 kg firm, white freshwater or sea fish cut into 1-inch-thick slices
  • ½ tsp turmeric powder
  • 3 tbsp vegetable oil
  • Salt
  • 1 large onion, sliced and deep fried until golden (for the garnish)

For the masala

  • 2 tbsp white sesame seeds
  • 1 tbsp white poppy seeds, soaked in a little water for 30 mins
  • 5 tbsp fresh coconut, grated
  • 3-4 garlic cloves
  • 1 1-inch piece of ginger
  • 4-5 fresh, hot green chillies
  • 2 tbsp fresh mint leaves
  • 2 tsp cumin
  • tsp coriander (dhania) powder
  • ½ tsp fenugreek (methi) seeds


  • Rub the fish with the turmeric and a little salt and set aside for 30 minutes.
  • Meanwhile, toast the cumin and fenugreek seeds lightly (for a minute) in a dry pan and grind together with the other masala ingredients to a fine, creamy paste. Mix the oil leftover from frying the fish, into the masala paste.
  • Heat the oil in a flat pan on medium heat and lightly fry the fish (2 minutes on each side) and set aside.
  • Preheat the oven to 200°C and lightly grease the bottom of an oven-proof baking dish.
  • Place the fish slices in the dish in a single layer and pour the masala over to cover all the pieces.
  • Cover the dish with aluminium foil and bake for 20 min. Then continue to bake, uncovered for a further 10 min. Serve the fish with fried onions sprinkled on top.