How long does Manchatti Meen Kulambu take?

50 minutes from start to finish. That is 10 minutes of preparation and 40 minutes of cooking.

How many people does Manchatti Meen Kulambu serve?

4. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Manchatti Meen Kulambu spicy?

It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Manchatti Meen Kulambu?

500 grams Rohu Fish, 2 tbsp Tamarind, 0.50 cup Small Onion (Shallots), 1.50 cup Tomato, 30 Curry leaves, 2 Dry Red Chilli, and a few more listed on this page.

Do I need a pressure cooker for Manchatti Meen Kulambu?

No, it is cooked in an open pot.

How many calories are in Manchatti Meen Kulambu?

About 368 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Manchatti Meen KulambuCook

Manchatti Meen Kulambu

Name: Manchatti Meen Kulambu
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian, Andhra
Ingredients: 2 tbsp Tamarind; 2 cup Water, Hot; ¼ tsp Fenugreek Seeds; 1 tsp Cumin; 0.50 tsp Mustard Seeds; 1 tbsp Coriander Seeds; 5 tbsp Gingelly Oil; 30 Curry leaves; 2 Dry Red Chilli; 0.50 tsp Mustard Seeds; ¼ tsp Fenugreek Seeds; 0.50 cup Small Onion (Shallots), Thinly Sliced; 2 Green Chilli, Slit; 1.50 tbsp Garlic, Finely Chopped; 1 tbsp Ginger, Finely Chopped; 1.50 cup Tomato, Puree; 0.50 tsp Turmeric Powder; 2 tsp Red Chilli Powder; ¾ tsp Salt; 500 grams Rohu Fish, Slices; 0.50 Raw Mango, Diced; 3 tbsp Coriander Leaves, Finely Chopped

Also known as Nellore Chepala Pulusu · Non-veg · Curries & Gravies, Kuzhambu, Sambar & Rasam

Curries & Gravies Kuzhambu, Sambar & Rasam Low carb High protein Gluten-free Dairy-free

Total50 min

Prep10 min

Cook40 min

Serves4

Per serving368 cal

Spicehot

Cook along

6 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

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Manchatti meen kulambu, or Nellore chepala pulusu: rohu fish in tamarind, raw mango and roasted spice powder. Spicy Andhra curry, serves 4, 50 minutes, video.

High proteinLow calorie

Ingredients

20 items

Cooking for4 servings

Tamarind2 tbsp
Water, Hot2 cup
Fenugreek Seeds½ tsp
Cumin1 tsp
Mustard Seeds1 tsp
Coriander Seeds1 tbsp
Gingelly Oil5 tbsp
Curry leaves30
Dry Red Chilli2
Small Onion (Shallots), Thinly Sliced0.50 cup
Green Chilli, Slit2
Garlic, Finely Chopped1.50 tbsp
Ginger, Finely Chopped1 tbsp
Tomato, Puree1.50 cup
Turmeric Powder0.50 tsp
Red Chilli Powder2 tsp
Salt¾ tsp
Rohu Fish, Slices500 grams
Raw Mango, Diced0.50
Coriander Leaves, Finely Chopped3 tbsp

Contains: fish, sesame.

Nutrition

One serving, and the whole batch of 4. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 4
Energy	368kcal	1472kcal
Protein	24g	96g
Carbohydrate	17g	66g
Fat	24g	96g
Fibre	4.2g	17g
Sugar	7.4g	30g

Cookd masalas for rohu fish

Chettinad Masala
from ₹94
Chettinad Masalafrom ₹94

Method

1
Add a large lemon sized ball to 2 cups of hot water to extract the tamarind water.
TamarindWater
2
Dry roast all the spices for the masala and blend to a fine powder and set aside.
Fenugreek SeedsCuminMustard SeedsCoriander Seeds
3
Heat oil in a pot and add the mustard seeds. After they splutter, add the dried red chillies and fenugreek seeds. Followed by the curry leaves and green chillies. Add the garlic, ginger and shallots and saute until light brown in colour.
Gingelly OilCurry leavesDry Red ChilliMustard SeedsFenugreek SeedsSmall Onion (Shallots)Green ChilliGarlicGinger
4
Add the tomato puree.
Tomato
5
Add the powdered spices, add the tamarind water and simmer until the oil releases from the gravy, about 20 minutes. Season with salt and add the fish and raw mango pieces. Add the previously prepared spice powder.
Turmeric PowderRed Chilli PowderSaltRohu FishRaw Mango
6
Simmer until the fish is tender. Add coriander leaves and mix gently before turning off the flame. This dish tastes great when covered and allowed to rest for at least 1 hour, or overnight for the best flavour. Serve with rice.
Coriander Leaves

Before you start

How long does Manchatti Meen Kulambu take?: 50 minutes from start to finish. That is 10 minutes of preparation and 40 minutes of cooking.
How many people does Manchatti Meen Kulambu serve?: 4. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Manchatti Meen Kulambu vegetarian?: No, it contains meat or fish.
Is Manchatti Meen Kulambu spicy?: It is hot: 3 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Manchatti Meen Kulambu?: 500 grams Rohu Fish, 2 tbsp Tamarind, 0.50 cup Small Onion (Shallots), 1.50 cup Tomato, 30 Curry leaves, 2 Dry Red Chilli, and a few more listed on this page.
Do I need a pressure cooker for Manchatti Meen Kulambu?: No, it is cooked in an open pot.
How many calories are in Manchatti Meen Kulambu?: About 368 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

7 notes

R
Ranjitha Ravi SampathkumarMarch 2023
Don’t add dry chilli & ginger thank god u didn’t add coconut the best fish curry till date is my mom’s fish curry The step is add oil to the Kadai & add some fenugreek seeds and add some curry leaves and onion and green chilli then tomato then add old tamarind ( Pazhya puli) before all the process soak some lemon size tamarind on water and let it for 10 r 20 minutes and take tamarind solution( puli karaichal) to the solution add home made curry powder ( kuzhambu milagai thool / Poodi ) and mix it well without any lumps after adding tomato add this mixture & mix it well and keep flame on medium and let it cook for 15 minutes r 20 minutes and add fish & raw mango and let it cook for 10 minutes on medium flame after 10 minutes u can see the separation of oil from the curry then off the flame and it is ready to serve I wish u ppl should have my mom fish curry
Y
Yazh SelvanOctober 2023
Fortunately I had guidance of my wife while doing this. because I wouldn't have known that I have to add Vendhayam only after mustard seeds are getting burst. those kind of insightful information would be helpful.
R
Ranjitha Ravi SampathkumarMarch 2023
Don’t add dry chilli & ginger thank god u didn’t add coconut the best fish curry till date is my mom’s fish curry The step is add oil to the Kadai & add some fenugreek seeds and add some curry leaves and onion and green chilli then tomato then add old tamarind ( Pazhya puli) before all the process soak some lemon size tamarind on water and let it for 10 r 20 minutes and take tamarind solution( puli karaichal) to the solution add home made curry powder ( kuzhambu milagai thool / Poodi ) and mix it well without any lumps after adding tomato add this mixture & mix it well and keep flame on medium and let it cook for 15 minutes r 20 minutes and add fish & raw mango and let it cook for 10 minutes on medium flame after 10 minutes u can see the separation of oil from the curry then off the flame and it is ready to serve I wish u ppl should have my mom fish curry
R
Ranjitha Ravi SampathkumarMarch 2023
Don’t add dry chilli & ginger thank god u didn’t add coconut the best fish curry till date is my mom’s fish curry The step is add oil to the Kadai & add some fenugreek seeds and add some curry leaves and onion and green chilli then tomato then add old tamarind ( Pazhya puli) before all the process soak some lemon size tamarind on water and let it for 10 r 20 minutes and take tamarind solution( puli karaichal) to the solution add home made curry powder ( kuzhambu milagai thool / Poodi ) and mix it well without any lumps after adding tomato add this mixture & mix it well and keep flame on medium and let it cook for 15 minutes r 20 minutes and add fish & raw mango and let it cook for 10 minutes on medium flame after 10 minutes u can see the separation of oil from the curry then off the flame and it is ready to serve I wish u ppl should have my mom fish curry
R
Ranjitha Ravi SampathkumarMarch 2023
Don’t add dry chilli & ginger thank god u didn’t add coconut the best fish curry till date is my mom’s fish curry The step is add oil to the Kadai & add some fenugreek seeds and add some curry leaves and onion and green chilli then tomato then add old tamarind ( Pazhya puli) before all the process soak some lemon size tamarind on water and let it for 10 r 20 minutes and take tamarind solution( puli karaichal) to the solution add home made curry powder ( kuzhambu milagai thool / Poodi ) and mix it well without any lumps after adding tomato add this mixture & mix it well and keep flame on medium and let it cook for 15 minutes r 20 minutes and add fish & raw mango and let it cook for 10 minutes on medium flame after 10 minutes u can see the separation of oil from the curry then off the flame and it is ready to serve I wish u ppl should have my mom fish curry
R
Ranjitha Ravi SampathkumarMarch 2023
Don’t add dry chilli & ginger thank god u didn’t add coconut the best fish curry till date is my mom’s fish curry The step is add oil to the Kadai & add some fenugreek seeds and add some curry leaves and onion and green chilli then tomato then add old tamarind ( Pazhya puli) before all the process soak some lemon size tamarind on water and let it for 10 r 20 minutes and take tamarind solution( puli karaichal) to the solution add home made curry powder ( kuzhambu milagai thool / Poodi ) and mix it well without any lumps after adding tomato add this mixture & mix it well and keep flame on medium and let it cook for 15 minutes r 20 minutes and add fish & raw mango and let it cook for 10 minutes on medium flame after 10 minutes u can see the separation of oil from the curry then off the flame and it is ready to serve I wish u ppl should have my mom fish curry
R
Ranjitha Ravi SampathkumarMarch 2023
Don’t add dry chilli & ginger thank god u didn’t add coconut the best fish curry till date is my mom’s fish curry The step is add oil to the Kadai & add some fenugreek seeds and add some curry leaves and onion and green chilli then tomato then add old tamarind ( Pazhya puli) before all the process soak some lemon size tamarind on water and let it for 10 r 20 minutes and take tamarind solution( puli karaichal) to the solution add home made curry powder ( kuzhambu milagai thool / Poodi ) and mix it well without any lumps after adding tomato add this mixture & mix it well and keep flame on medium and let it cook for 15 minutes r 20 minutes and add fish & raw mango and let it cook for 10 minutes on medium flame after 10 minutes u can see the separation of oil from the curry then off the flame and it is ready to serve I wish u ppl should have my mom fish curry