Andhra-Style Dried Anchovy Curry with Raw Mango | Mamidikaya Endu Nethallu Curry

| nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 20 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

  1. Remove the heads and tails of the dried anchovies. Dry-roast them on low heat until warm.
  2. 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.
  3. Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chilli, garlic, and curry leaves. Let them splutter and release their aroma.
  4. Add chopped onions and slit green chillies. Sauté until the onions turn soft and light pink.
  5. 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.
  6. Gently add the cleaned dried anchovies and mix lightly. Let them simmer for 2–3 minutes.
  7. Pour in 1¼ cups of water and let it cook until the oil separates and floats on top.
  8. Now add the raw mango pieces and cook just until they turn soft but not mushy.
  9. Finally, add grated dry coconut and chopped coriander. Mix and switch off the flame. Serve this spicy, tangy curry hot with rice.