Skip to content
Back to your kitchen
Anantapur Festival Snapper Dalchini
🇮🇳 Indian

Anantapur Festival Snapper Dalchini

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Anantapur cooking — Anantapur Festival Snapper Dalchini brings a dalchini touch with a classic poriyal finish. About 40 minutes from fridge to table.

Prep 20 min Cook 20 min Serves 4 Hard

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Onion1, finely chopped
  • Coriander Powder1 tsp
  • Vegetable Oil2 tbsp
  • Snapper450 g, steaks

Optional extras

  • Green Chili1-2, slit
  • Curry Leaves1 sprig

Instructions

  1. 1

    Rinse and prep the main ingredient; pat dry.

  2. 2

    Bloom whole spices in hot oil until aromatic.

  3. 3

    Build the masala base with onion, tomato, and paste.

  4. 4

    Fold in the main ingredient and coat evenly.

  5. 5

    Add liquid (water, stock, or yogurt) and simmer gently.

  6. 6

    Taste; balance heat, salt, and tang.

  7. 7

    Garnish and serve.

Chef's tip

Toast whole spices until fragrant before grinding.

Cook it with your pantry → Share this page: /dish/33818