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HOW TO MAKE FAMOUS NELLORE FISH CURRY

NELLORE FISH CURRY



Fish curry is very famous in South India and north India.  This curry is known as "fish pulusu" in South India. Different regions of people prepared different styles of cooking for this recipe. Today I am preparing the most famous and well known as "NELLORE FISH PULUSU /NELLORE FISH CURRY". This traditional preparation method which is my grand mother's cooking method. I learned this fish curry from my mother and my mother is an expert to prepare all non -veg recipes and her serving style is the best lovable serving not only for the family members but also for our relatives, friends.
I am using LABEO CATLA /  BOCHE , freshwater fish to prepare the famous Nellore fish curry. This is made up of fresh tamarind sauce, raw Mango pieces, and special masala powder. This is very tasty the next day why because the fish pieces are well cooked and soaked in the tamarind sauce.


Fish curry is very delicious to serve with hot steamed rice, dosa, idli. This is very easy to prepare and its taste is amazing. we use very less ingredients and spent half an hour's time only. You can also cook this fish curry very easy as shown in the below process.

 LET'S START TO PREPARE NELLORE FISH CURRY:

 Preparation time:30 - 40 minutes.

 Cuisines: Andhra Pradesh cuisines.

 Country:INDIA.

 INGREDIENTS:

  • LABEO CATLA/ BOCHE FISH - 10 big fish fillets
  • Tamarind - 250 gm
  • Masala powder - 2 spoons
  • Onions - 2 big size ( fine chopped)
  • Green chilies - 4 ( slit)
  • Tomatoes - 2 (cut into small pieces)
  • Oil - 6 spoons
  • Red chilli powder - 4 or 5 spoons (as per your taste of spiciness)
  • Turmeric powder - 1 spoon
  • Salt - 2 spoons
  • Curry leaves - 10
  • Coriander leaves - 2 spoons
  • Raw green Mango - 1/2 Mango ( cut into big pieces)

TAMPERING:
  • Oil - 6 spoons
  • Mustard seeds - 1 spoon
  • Cumin seeds / jeera- 1/2 spoon
  • Fenu Greek seeds / Menthulu  - 1/4 spoon
Fish curry masala powder preparation:

We are using only three ingredients for this masala powder.
  • Coriander / Dhaniya - 3 spoons
  • Cumin seeds - 1 spoon
  • Fenu Greek seeds / Menthulu - 1/2 spoon

Take the above three ingredients in a vessel and fry without oil in low flame. After cooling, make it a fine powder in the mixer jar.

NELLORE FISH CURRY PREPARATION:
  • First of all, clean the fish pieces in the water and keep in a vessel without water.
  • Soaked the required tamarind in water and make thick paste just like not a thick texture, not a thin texture just moderate to curry Preparation.
  • Stain the pulp in the tamarind paste.
  • Take a special big vessel for the fish curry Preparation.
  • Switch on the stove and heat the vessel and add oil, mustard seeds.
  • After splitting the mustard seeds add Cumin seeds, fenuGreek seeds.
  • Now add onion pieces, curry leaves, roast it well till it turns brown colour.
  • Then add tomato pieces and roast it for three minutes.
  • Now add tamarind extract into the vessel and add salt, red chili powder, Turmeric powder, green chilies and mix all ingredients with a spatula and close the lid and keep at high flame.
  • Within 5 minutes it's started to water bubbles.
  • Then open the lid, add fish pieces one by one carefully.
  • Close the lid and cook in medium flame.
  • After 5 minutes open the lid and add masala powder.
  • The most important thing is that don't use a spatula while boiling the curry why because the fish pieces can breakdown.
  • Just handle the vessel with the help of cotton cloth and just rotate in a circular direction with carefully.
  • Now close the lid and cook for 15 minutes.
  • For every 5minutes  just rotate the fish curry.
  • Last 5 minutes before adding raw Mango pieces, coriander leaves.
  • The fish curry made a thick texture and the oil float on the curry, it indicates the curry is ready.
  • Now switch off the stove and close the lid on the vessel and leave it for 5minutes.

Famous Nellore fish curry is ready to serve with hot steamed rice and this curry taste is amazing.

TIPS:
  • Don't use the spatula to mix the curry.
  • For every five minutes rotate the fish curry vessel why because the curry can stick in the bottom.
  • Only cook at medium flame.
  • If you want to add salt, red chili powder as per your taste, add it in the middle of the curry Preparation.
  • Green Mango / raw Mango enhances the fish curry taste.
  • Don't add raw mango while the curry starting time why because the Mango will overcook and there is no part to eat for us.
You can also prepare the tasty and mouth-watering fish curry in your home and enjoy it with your Family & Friends.



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