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Friday, 30 January 2015

Chepa Pulusu (Fish Curry - Andhra Style)


          Here is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy. Red chili powder and tamarind juice is the base of the gravy. I have used King Fish, but any other fish is okay.  

          It is traditionally prepared very spicy, but the red chili powder can be adjusted according to individual taste. I have used Kashmiri red chili powder. It is best relished with plain steamed rice. So check for a step by step pictorial recipe.








  • 2-3 fish pieces
  • 2-3 tbsp. oil
  • 1 tsp. mustard seeds 
  • 1/2 tsp. cumin seeds 
  • pinch of fenugreek seeds 
  • 2-3 garlic cloves, sliced
  • 2 onions, chopped
  • 2-3 green chilies, slit
  • 1-2 sprig curry leaves
  • 1 tbsp. ginger-garlic paste
  • 1-2 tomatoes, chopped
  • 2 tbsp. Kashmiri red chili powder 
  • 1 tbsp. roasted coriander powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 2 cups tamarind water
  • 1 tbsp. coriander leaves 





         Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. 

         Heat oil in a pan / kadai and temper with mustard seeds. After it stops spluttering add the cumin seeds and fenugreek seeds. Saute for a few seconds and then add the garlic. Saute for a few seconds more. 

         Add the onion, green chilies and curry leaves. Stir fry till light brown. Add the ginger-garlic paste and stir for few seconds more. 

         Now add the tomatoes and cook till it is completely mashed. Add all the dry spices and toss well. Add in the tamarind water and bring it to a boil. 

          Gently drop in the marinated fish and simmer, covered for 5-6 minutes. When done, switch off the flame and garnish with coriander leaves. Serve with plain steamed rice. 
         



                     Heat oil in a pan / kadai and temper with mustard seeds. After it stops
                     spluttering add the cumin seeds and fenugreek seeds. Saute for a few
                     seconds and then add the garlic. Saute for a few seconds more.




                     Add the onion, green chilies and curry leaves. Stir fry till light brown. 



Add the ginger-garlic paste and stir for few seconds more. 



                      Now add the tomatoes and cook till it is completely mashed. 



                      Add all the dry spices & toss well. 




                      Add in the tamarind water & bring it to a boil. 



               Gently drop in the marinated fish and simmer, covered for 5-6 minutes. 
         


                 When done, switch off the flame and garnish with coriander leaves. 






                      Serve with plain steamed rice. 
         




       






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