FISH CURRY | NELLORE SPECIAL FISH CURRY | MAKING MANGO FISH CURRY

FISH CURRY | NELLORE SPECIAL FISH CURRY | MAKING MANGO FISH CURRY

I heard of this famous Nellore fish curry but never prepared before. I don't know how to make it.but luckily, a few days back I got the recipe. I came to know that this curry is prepared with mango also. So I have tried the recipe. And finally, it turns really amazing. The main thing is that this curry tastes good only when you prepare with normal fish.

For this recipe, you can use any fish of your choice. hey, but not the boneless. If we take 50 grams of tamarind for the normal fish curry then 20-30 grams is enough for this Nellore style fish curry. the remaining sourness comes from the mango. You need to use a little bit of water for the gravy. The quantity of the water should be equal to the quantity of fish.



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  • preparation time: 30 minutes
  • cook time: 30 mins 
  • total time: 1 hour
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INGREDIENTS:

For Marination:
  • 700grams fish 
  • 1tbsp salt
  • 1tbsp turmeric powder
  • 1tbsp coriander powder
  • 1-2 tbsp chilli powder
For Tamarind Juice:
  • 30 grams of tamarind
  • 200 ml of water
For Masala:
  • 1/8 tsp fenugreek seeds/ methi
  • 1/2 tsp coriander seeds
  • 1/2 tsp mustard seeds
For Tempering:
  • 1/2 tsp mustard seeds
  • 2 dried red chilies
For the Curry:
  • 1 Medium mango (unripe and sour)
  • 2 medium onions (chopped)
  • 2 springs curry leaves
  • 1 tbsp salt
  • 3 green chillies (vertically chopped)
  • 1/2 tsp turmeric powder
  • 1 tsp ginger garlic paste
  • 2 tsp red chilli powder
  • 500 ml water
  • 1/4 cup chopped spring onions
  • 1/4 cup chopped coriander leaves
  • 1/3 cup oil (approximately)

Instructions:

Making Tamarind Juice :

  • Soak 30 or 35 grams of tamarind in 200 ml of water for 10-15 minutes.
  • Squeeze the tamarind to make a thick juice and keep aside

Marinating the Fish :

  • Take the fish pieces into a large bowl.
  • Add Salt, red chilli powder, turmeric powder, mix well and let it rest for 10-15 minutes.

Cutting the Vegetables:

  • Rinse the mango and cut into 1-inch cubes.do not peel the skin off.
  • Chop the onions and green chillies roughly.
  • chop the tomatoes and keep aside.

Making Fish Masala:

  • Dry roast methi, cumin seeds, mustard seeds for a minute, make them into a powder and keep aside.

Preparing the Curry:

  • Heat a vessel and pour oil.
  • When the oil is heated, and add dried red chillies, cumin seeds, mustard seeds and fry until they stop spluttering.
  • Add the roughly Chopped onions, green chillies, mix well and saute until soft.
  • Add ginger garlic paste, curry leaves and fry until the raw flavour disappears.
  • Next, add coriander powder, mustard & fenugreek&cumin powder and mix well.
  • Add Mango pieces, chopped tomatoes, cover and cook for 5 minutes.
  • later pour tamarind juice through a strainer.
  • Pour 500 ml of water and bring to a boil. when the water starts the boil, add fish pieces.
  • Cook on high flame for 10-15 minutes.
  • Add chopped spring onions and coriander leaves before you turn off the flame.
  • And finally, the recipe is completed.



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Recipe Notes:


Nutrition facts
Amount per Serving



  • Calories 921                                 Calories from Fat 405                                                                                                                         % Daily Value
  • Total Fat 45g                                                 69%
  • Saturated Fat 6.3g                                        32%
  • Cholesterol 327mg                                      109%
  • Sodium 2235mg                                            93%
  • Potassium 2133mg                                       61%
  • Total Carbohydrates 18.3g                           6%
  • Dietary Fiber 3.3g                                        13%
  • Sugars 8.1g
  • Protein 108g                                                   

  • Vitamin A                                                       54%
  • VitaminC                                                        33%
  • Calcium                                                          21%
  • Iron                                                                 24%



*Percent daily values are based on a 2000 calorie diet. your daily values may differ higher or lower depending on your calories need.

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