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nellore fish curry

Nellore Fish Curry Recipe

Andhra(Nellore) style Tangy and tasty fish curry made with sour unripe mango.

Course Main Course
Cuisine Andhra, Hyderabadi, Indian, Nellore
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Bindu

Ingredients

For Marination

  • 700 grams fish
  • 1 tbsp salt
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ginger garlic paste

For Tamarind Juice

  • 30 grams tamarind
  • 200 ml water

For Masala

  • 1/8 tsp fenugreek seeds/methi
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds

For Tempering

  • 2 dried red chilies
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds

For the Curry

  • 1 medium mango (unripe and sour)
  • 2 medium onions roughly chopped
  • 3 green chilies vertically slit
  • 2 sprigs curry leaves
  • 1 tbsp salt
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp ginger garlic paste
  • 500 ml water
  • 1/4 cup chopped spring onions
  • 1/4 cup chopped coriander leaves
  • 1/3 cup oil approximately

Instructions

Making Tamarind juice.

  1. soak 30 or 35 grams of tamarind in 200 ml of water for 15 minutes.
  2. squeeze the tamarind to make a thick juice and keep aside.

Marinating the Fish.

  1. take the fish pieces into a large mixing bowl.
  2. add salt, turmeric powder, red chili powder, coriander powder, ginger garlic paste, mix well and let it rest for 15 minutes.

Cutting the Vegetables.

  1. rinse the mango thoroughly and cut into 1-inch cubes.do not peel the skin off.
  2. chop the onions roughly.slit the green chilies vertically.
  3. chop the tomato and keep aside.

Making fish Masala.

  1. dry roast fenugreek seeds/methi, cumin seeds, mustard seeds for a minute, make them into a powder and keep aside.

Preparing the Curry.

  1. heat a vessel and pour oil.
  2. when the oil is hot, add dried red chilies, cumin seeds, mustard seeds and fry until they stop spluttering.
  3. add the roughly chopped onions, slit green chilies, salt, mix well and saute until soft.
  4. add ginger garlic paste, curry leaves and fry until the raw flavor disappears.
  5. next, add turmeric powder, red chili powder, coriander powder, mustard&fenugreek&cumin powder and mix well.
  6. add cubed mango pieces, chopped tomatoes, cover and cook for 5 minutes.
  7. later pour tamarind juice through a strainer.
  8. pour 500 ml of water and bring to a boil.when the water starts to boil, add the fish pieces.
  9. cook on high flame for 10 to 15 minutes.
  10. add chopped spring onions and coriander leaves before you turn off the flame.