Andhra Fish Curry Recipe | How To Make Andhra Fish Curry Recipe
Malabar Matthi curry, also known as fish curry is an Indian dish that can be found in many parts of India. It consists mainly of vegetables and meats such as okra or onions with sardines usually stewed for hours until they're ready to eat! The key ingredient here though has always been rice which makes up 80%-90%.
The word mal means Sea so this type of food would have originated from fishermen who caught their meal while out at sea; however, there are few versions where coconut milk replace tamarind juice during the cooking time making sure you try them both when preparing.
Nellore Chepala Pulusu (Andhra Style Telugu Fish Curry) is a tangy, spicy, and finger-licking good dish. The original Nellore chepala pulusa recipes did not include pepper or coriander but many cookbooks mention it. I have made both versions of this recipe with the addition of these two spices; they add earthiness that's perfect for those who enjoy robust flavors in their food!
- 4 tablespoons Gingelly Oil
- 1/4 teaspoon Mustard Seeds
- 1/4 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds
- 3 Red Chilies (dried)
- 3 Curry Leaves (Sprig)
- 8 Garlic cloves (minced)
- 4 Green Chilies
- 15-20 Shallots (small onions)
- 1 Tamarind (nearly the size of an lemon)
- 6 Tomatoes (ripe)
- 1 teaspoon Turmeric Powder
- 2 teaspoons Red Chillies Powder
- 3 teaspoons Coriander Powder
- 1.5 teaspoon Salt