Andhra-Style Dried Anchovy Curry with Raw Mango | Mamidikaya Endu Nethallu Curry
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A fragrant-free, tangy delight—this Konaseema special Mamidikaya Endu Nethallu Iguru is one dish that pulls you back for seconds and thirds. The punchy flavor of raw mango blended with dried anchovies is a match made in heaven, especially when paired with hot, steamed rice.
To be honest, I was never a fan of dried fish because of the strong odor. I used to avoid it completely. But after marriage, my wife started preparing dried seafood dishes—and I was shocked! I felt like I had missed out on such a world of amazing flavors all these years. Slowly, I began exploring various dried fish and prawn recipes and fell in love with them. One such favorite that now stands out in my kitchen is this dried anchovy curry with raw mango from Konaseema.
And let me tell you—if you follow the cleaning method I share below, you’ll never have to deal with that unpleasant fishy smell again!
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Tips
How to Clean Dried Anchovies (Endu Nethallu):
Dried fish is often processed in unhygienic conditions, so cleaning them properly is crucial.
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First, remove the heads and tails.
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Dry-roast the fish on low flame in a pan. This gentle heating helps release any odor that usually comes up while cooking.
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Once slightly heated, place them in boiling water for just 10 seconds, then drain.
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Immediately rinse in cold water, gently rubbing to remove any remaining dirt or sand. This step makes the fish completely clean and ready to cook.
Additional Tips:
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Traditional Konaseema recipes don’t include coconut powder or cumin powder. But I use them for added richness and aroma.
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This curry needs a generous amount of oil iit enhances flavor and helps with shelf life.
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The raw mango adds tang, balance, and freshness to the robust dried fish flavor.
Andhra-Style Dried Anchovy Curry with Raw Mango | Mamidikaya Endu Nethallu Curry - Recipe Video
Andhra-Style Dried Anchovy Curry with Raw Mango | Mamidikaya Endu Nethallu Curry
Prep Time 10 mins- Cook Time 20 mins
- Total Time 30 mins
Servings 4
Ingredients
- 70 grams Dried Anchovies (Endu Nethallu)
- 8-10 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 Dried Red Chilli
- 1 sprig Curry Leaves
- 8-10 cloves Crushed Garlic
- ½ cup Finely Chopped Onion
- 2 slits Green Chillies
- Salt – to taste
- 1½ tbsp Red Chilli Powder
- ¼ tsp Turmeric
- 1 tsp Coriander Powder
- ½ tsp Cumin Powder
- 1 cup Chopped Tomatoes
- 1¼ cups Water
- 2 tbsp Grated Dry Coconut (optional but adds great texture)
- Chopped Coriander – a little
- ⅓ cup Raw Mango (peeled and chopped)
Instructions
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Remove the heads and tails of the dried anchovies. Dry-roast them on low heat until warm.
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Boil them in hot water for 10 seconds, strain, and rinse gently in cold water. Handle them softly so they don’t break. Now your fish is clean and odour-free.
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Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chilli, garlic, and curry leaves. Let them splutter and release their aroma.
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Add chopped onions and slit green chillies. Sauté until the onions turn soft and light pink.
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Add chopped tomatoes and salt. Cook until the tomatoes become soft and mushy. Add turmeric, red chilli powder, coriander powder, and cumin powder. Fry until the raw smell goes away and the masala turns rich.
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Gently add the cleaned dried anchovies and mix lightly. Let them simmer for 2–3 minutes.
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Pour in 1¼ cups of water and let it cook until the oil separates and floats on top.
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Now add the raw mango pieces and cook just until they turn soft but not mushy.
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Finally, add grated dry coconut and chopped coriander. Mix and switch off the flame.
Serve this spicy, tangy curry hot with rice.
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