How To Make Nellore Fish Curry
Fish curry or Chapala pulusu in one of most famous Andhra dish that to Nellore style Fish curry tastes good, Nellore style fish curry is somewhat different from the regular Chapala pulusu recipe and the main difference is an addition of mango pieces which adds sourness to the curry.
Ingredients Required:
• Fish – 1 kg (cleaned and washed)
• Tamarind – 75g
• Onions – 4 (finely chopped)
• Green chilies – 5 (sliced)
• Tomatoes – 2 (finely chopped)
• Red chili powder – 3 tablespoons
• Turmeric powder – ¼ teaspoon
• Fenugreek seeds – ½ tablespoons
• Mustard seeds – ¼ teaspoon
• Salt to taste
• Coriander leaves – small bunch (cleaned and finely chopped)
• Raw mango – 1
• Curry leaves – 2 bunches
• Ginger – Garlic paste – ½ tablespoon
• Coriander powder – 1 tablespoon
• Fenugreek powder – ¼ teaspoon
• Oil – 8 tablespoons
Preparation Method:
• Wash 75g of tamarind and soak in water for 30 minutes.
• Now filter the tamarind to extract the clean juice.
• Then in a mixing bowl add fish pieces, salt as per taste, and ¼ teaspoon of turmeric powder.
• Now marinate the pieces and set aside for 15 minutes.
• Then switch on stove and heat heavy wide bottomed vessel.
• Then add 8 tablespoons of oil, ¼ teaspoon of mustard seeds, ½ tablespoon of fenugreek seeds and curry leaves.
• Then cover the pan and cook it.
• Now remove the plate and stir it once. Then add chopped onions, green chilies, and fry them.
• Then cover and cook the onions and green chilies for 3 minutes.
• Now add chopped tomatoes pieces and mix it once.
• Then add salt and a pinch of turmeric powder, and mix it well.
• Then cover the pan and cook for 2 minutes on medium flame.
• Then stir it again and cover the pan.
• Allow it cook for 5 minutes on low flame.
• Then add ½ tablespoon of Ginger – Garlic paste into the onion, tomato mixture.
• Mix it once.
• Then add 3 tablespoons of red chili powder and mix it well.
• Then cover and cook for 2 minutes on medium flame.
• Now add fish pieces into the onion mixture and mix it well.
• Then add tamarind juice and mix it once.
• If required add ½ glass of water into the fish pieces along with tamarind juice.
• Then cover and cook for 2 minutes on high flame.
• Stir it once and again cover the vessel and cook it on the medium flame for 3 more minutes.
• Now tilt the vessel slightly and then add a tablespoon of coriander powder, ¼ teaspoon of fenugreek powder, and mix it well.
• Then cover the pan and cook for 2 more minutes.
• Now cut the raw mango into small pieces and then add these mango pieces into the fish curry and mix it once.
• Cover the pan and cook the mango pieces for 2 minutes on high flame.
• Now tilt the vessel once and cook the curry for 5 more minutes.
• Finally, add finely chopped coriander leaves into the curry and mix it once.
• Cover the pan and cook for 2 minutes and check the taste.
• Cover and cook for another 5 minutes until oil separates from fish pieces.
• Garnish with coriander leaves and transfer the curry to a serving bowl.
Serving suggestion:
• Serve this fish curry with plain white rice or roti and it tastes good for next day.
Note:
• Don’t crowd the vessel with too many pieces.
• Don’t stir too much while cooking and this will cause the pieces to break.
Nutrition facts:
Serving size: 1 (250g)
• Total fat – 30g
• Sodium – 1,200mg
• Total carbs – 12g
• Dietary fiber – 3g
• Sugars – 4g
• Protein – 23g
• Vitamin A – 3%
• Vitamin C – 21%
• Calcium – 9%
• Iron – 17%
