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Pittapariga is the vernacular name ( Telugu : Andhra Pradesh, India) of a small fresh water forge fish. The fish measures about three inches in length with bright silvery sheen all over the body, except on fins. It is slightly bitter in taste, hence the name pitta (bitter) pariga (small fish). Available in fresh water ponds and streams in tropical countries.

Pittapariga fish : 500 Grams
Sour Mangoes : 2 nos (or)
Green Tamarind Pods : 500 Grams (or)
Ripe Tamarind : 200 Grams
Red Chilly Powder : 1 Table Spoon
Green Chillies : 6 nos
Onion Pieces : 1 Cup
Garlic bulbs : 1/4 Cup
Mustard Seeds : 1 Tea Spoon
Turmeric Powder : 1 Tea Spoon
Salt : As Required
Refined Oil : 250 ml
Jaggery (if using ripe tamarind):100 Grams

Ingredients For Spicy Paste :-
Poppy Seeds : 1 Table Spoon
Cloves : 8 nos
Cardamom : 8 nos
Onion Pieces : 1 Cup
Mustard Seeds : 1 Table Spoon
Dry Red Chillies :4 nos
Garlic Bulbs : 1/4 Cup
Ginger : 3 Inch Piece


1. Remove the scales and fins of all fishes. Make a horizontal slit on the ventral side of each fish just behind the operculum and remove the visceral mass of all the fishes. Wash thoroughly with salted water.

2. Add turmeric powder. red chilly powder, one tea spoon salt and one table spoon oil. Mix well and leave for marination.

3. If using mangoes :- Peel the mangoes, cut into thin slices and boil in water ( one cup) till the pieces become smooth.
If using green tamarind pods :- Boil the pods in two cups of water till they are smooth. Squeeze and extract pulp into a bowl.
If using ripe tamarind: - Soak tamarind in hot water for ten minutes and extract pulp. Add jaggery and keep aside.

4. Add all the ingredients of spicy paste to a blending jar and grind in to a paste (spicy paste).

5. Add oil to a deep bottomed pan and heat. Splutter the mustard seeds. Add onion pieces and fry till the onion pieces turn brown. Split green chillies length wise and add. Slightly pound the garlic bulbs and add. Also add the spicy paste and stir fry till the raw smell is gone.

6. Now add the marinated fishes and turn up and down carefully. Add enough salt and mango pulp or green tamarind pulp or ripe tamarind pulp (with jaggery in it), as the case may be. Mix well with out causing damage to fish. Fry till oil shows up.

7. Add two cups of water and simmer on medium flame until the fishes are cooked well.

Serve Hot.

Preparation Time: 45 minutes Serves: 4 Persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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