Aavakaaya Fish. Aavakaaya (also known as Mango pickle) a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. The main ingredients are mangoes, aavapindi (powdered mustard seeds) and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles.

Aavakaaya Fish The main ingredients are mangoes and aavalu (powdered mustard) and a combination of other spices used for pickling. South Indians are known to have a deep attachment with these spicy pickles. I am back with another famous, mouth watering pickle from Andhra. You can have Aavakaaya Fish using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Aavakaaya Fish

  1. Prepare 4 of basa fish fillets.
  2. It’s 2 tsp of Aavakaaya(with out pieces).
  3. It’s 2 tsp of aavakaaya oil(oil in the mango pickle).
  4. It’s 2 tbsp of oil.
  5. It’s of For Gongura Marinade:.
  6. You need 1 bunch of gongura(sorrel leaves).
  7. You need 10 of soaked red chillies.
  8. You need 10 of garlic.
  9. You need 1/2 of lemon.
  10. You need 2 tsp of roasted jeera.
  11. It’s 1 tsp of Olive oil.
  12. You need of Salt as per taste.

As you know Andhra is famous for its spicy pickles, they have the perfect recipe for lime, mango and so many pickles. We had some beautiful mangoes which we plucked from the garden. Our company is counted amongst the well-reputed Pickles Manufacturers and Suppliers in Hyderabad ,India. The Indian Pickles are widely demanded in the market due to its mouthwatering taste and aroma.

Aavakaaya Fish instructions

  1. For making gongura Marinade, clean and wash gongura leaves. Cook them and grind to a smooth paste by adding reqd salt. Keep it aside.
  2. Grind together soaked red chillies,garlic,jeera, Salt and olive oil, coarsely. Mix it with gongura..
  3. Add aavakaaya gravy and oil in this paste.
  4. Marinate fish by applying this paste on both sides and leave it for 30mins to one hour.
  5. Heat 2tbsp oil in a pan and shallow fry the fish.
  6. Once frying is done, sautee some white rice in the same pan, add reqd salt and serve fish with this rice..

Now take this to clean jar without the wet. Transfer all the mixer to jar and add the remaining oil. Fish, potato, Chili, tomato, Garlic, Ginger, Onion, Indian spices Cookbook: Machher Jhol Machher jhol ( Bengali : মাছের ঝোল ) or machha jhola ( Odia : ମାଛ ଝୋଳ ) is a traditional spicy fish curry in Bengali and Odia cuisines in the eastern part of the Indian subcontinent. East Godavari is famous for traditional Andhra cuisine and Kakinada is no different – mouth watering pickles (Aavakaaya) made from mango, vegetables (e.g. Caulifower Aavakaaya), chicken, shrimp, mutton and even fish.

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