Every time I enter my kitchen I think this is it, this is the day that I will make this curry. Every. Single. Time. It never happens. But I keep trying. It’s good for my soul to always try to cook and then fail at it. But I am getting better at cooking. There are a lot of recipes that I know by heart and it is only when I get new ones that I fail and I have failed over and over again. I was going to upload the recipe for this, but I think it’s not really an appropriate blog post for this site.
The juicy flavor of the mango is a real treat. This mango fish curry is very different from the usual fish curry and is almost like a mango smoothie. The banana leaves used to wrap the fish and the mangoes are a must to go along with the mango curry.
By now, you have likely tried different types of fish curry, so why not try something new and exotic, like mango fish curry? This is a dish that is popular in many parts of India, and is often eaten as an appetizer or a meal. The mango is a healthy fruit with a lot of nutritional benefits, and the fish adds a bit of protein and a lot of flavor.
Mamidi chepala pulusu, or mango fish curry prepared with fresh water fish, is a renowned traditional Andhra fish dish. The fish is prepared in a tart sauce that becomes better with age. Because my ancestors are from Anantapur (Andhra Pradesh), every fish dish I make must be prepared using pure water from a lake or river. Our neighbor offered us mamidikaya chepala pulusu one day, and it was wonderful. The sourness of the mango and the fish complement each other well. We also make mango fish curry, but in a different way. We get excellent fresh water fish in Anantapur (Andhra Pradesh), which I usually love.
Although there were maids or assistants who used to perform the housework during my grandfather’s duty time, he preferred to go to the market. There used to be a jeep, a driver, and two additional people with my grandpa at all times, but my grandfather always preferred to choose the fish himself. He visited Vizag, Hindupur, and Bobbili before settling in Anantapur. But I used to see my grandfather as a child because I used to accompany him in his vehicle, where he used to go early in the morning before the jeep arrived, where the fish was bought and then distributed to fish mongers, where my grandfather would pick the fish and inspect its eyes, gills, and shiny scales, from which he would select the best fish and have the fish monger clean it. I used to love seeing the fish alive since living in the city is different from life in towns and countryside. My grandpa usually buys large fish (3kg or 4kg) for family gatherings, and the fish pieces cut are not thin, but medium or large. I adore the fish’s head; I’m not sure where that came from, but I adore it. Okay, now for the recipe. As I was writing, I was reminiscing about my youth, which I really enjoyed.
When my grandmother purchased fish at home, the first question she asked was, “Did you buy a high quality fish?” Then she took it out, cleaned it, and divided the fish pieces for fry and curry. She uses soft parts from the stomach for curry and solid pieces from the head for frying, so curry or fry, I like both.
This fish stew is served with plain rice and, on occasion, ragi ka mudda (ragi sangati/ragi sankati), a rice millet ball prepared with ragi (millet) powder.
Freshwater fish such as bocha, cutla (carp), rohu, and other freshwater fish are allowed. Any sea fish, such as vanjaram (king fish), sea bass, and so on, may be used.
Time to prepare: 20 minutes
Time to cook: 40 minutes
Andhra Pradesh cuisine
2 to 3 people
Spiciness: Very spicy
- 1/3 cup or more of oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 20 curry leaves
- 500 gms of fish
- 2 medium onions (200 g)
- 1 tbsp chili powder
- 2 tsp cumin powder
- 2 tsp ginger and garlic paste
- 1/2 teaspoon turmeric powder
- Medium lemon size tamarind (dry)
- 1 mango (medium size, uncooked)
- 4 green chillies, slit
- 3 to 3 1/2 quarts of water
- 1/4 cup coriander leaves (chopped)
- a pinch of salt (to taste)
- The fish pieces are medium in size, 1 inch thick, and cut into medium-sized pieces; you may also use fillets.
- Cut the mango into medium-sized pieces and add the seed.
- 1 cup dried tamarind, soaked in warm water for a few minutes Squeeze the tamarind in warm water to extract the tamarind water. Remove the tamarind water from the pot and set it aside. To extract the remaining tamarind extract, add another 1/2 cup of water. Remove the strainer and set it aside. For the tamarind water, I used 1 cup to 1 1/2 cup water. If using tamarind paste, adjust the amount of water according to the curry’s needs. Use the tamarind to get the desired level of sourness.
- In a large saucepan, heat the oil and add the mustard seeds, methi seeds, and curry leaves, spluttering for a few seconds.
- On medium heat, add the chopped onions and cook until they are translucent. Fry for 1 minute with the ginger-garlic paste.
- Fry for 1 to 2 minutes on low heat with the turmeric powder, cumin powder, red chili powder, and salt.
- 1 cup water, brought to a boil for 5 minutes
- Bring it back to a boil with 1 1/2 cup tamarind extract and 1 cup water, and cook for another 5 minutes.
- Place the fish pieces in the vessel with care, then add the green chilli, mango chunks, and coriander leaves to get the desired consistency. Instead of mixing with a spoon, give the container a good shake. So that the fish pieces don’t get shattered.
- Close the cover and cook for 10 to 12 minutes, or until the fish curry is done, rotating the pot and shaking it gently in between. Cook until the curry has reached the desired consistency and the rawness of the tamarind has vanished.
- Reduce the heat to low, add the salt, and simmer for 10 to 12 minutes. Allow for the sauce to thicken and the oil to separate or leave.
- The fish curry tastes better when cooked in the afternoon and served at supper.
- Re-garnish with chopped coriander leaves after adjusting the salt.
- With simple rice or roti, serve this delectable mamidi chepala pulusu (mango fish curry) (chapathi).
- Any freshwater or marine fish, such as vanjaram (king fish) or sea bass, may be used.
- Do not overstir with a spoon; fish pieces may shatter. Instead, hold the vessel and spin it clockwise or anticlockwise; the fish pieces will not break.
- After adding the tamarind water, adjust the amount of water as needed.
- You may adjust the amount of chilli powder and green chilies to your preference.
- If using a thick double concentrated tamarind paste (1 1/2 tsp to 2 tsp), adjust the amount of water to the curry’s needs (3 cups).
- If desired, a sprinkle of roasted methi seeds powder or the unique spice powder used in the Rayalaseema fish curry may be added to the dish.
In Indonesia, there are many kinds of fish, but the most important is tuna fish. The tuna fish which is caught in Indonesia is different from the tuna fish which is caught in other countries. The tuna fish which is caught in Indonesia is from the tropical region, and it is a very tasty and cheap one. It is also the most common and favorite one.. Read more about rohu fish recipes andhra style and let us know what you think.