Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

 

                Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly.

               I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate. So check out the step by step pictorial recipe to prepare it.

• 2-3 Rohu fish pieces 
• 3 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/2 tsp. cumin seeds 
• pinch of fenugreek seeds 
• 2 dry red chilies
• 1-2 sprig curry leaves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 2 tbsp. Kashmiri red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of gongura (sorrel) leaves, chopped
• 1 tsp. coriander leaves, chopped 

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

           Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. 

           After it stops spluttering add the dry red chilies and curry leaves. Sauté for a few seconds and then add the onion. Sauté till light brown.

           Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates. 

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

           Then add the chopped gongura leaves and cook for 2-3 minutes till the leaves wilted and everything is nicely incorporated. 

           Add 3/4 cup water and bring it to a boil. Gently drop in the fried fish and simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency.

           When done, switch off the flame and garnish with coriander leaves. Serve with hot steamed rice. 
         

  Marinate the fish with a pinch of salt, turmeric powder & red chili 

powder for 10-15 minutes.

                     Heat 2 tbsp. oil & fry the marinated fish till golden brown. Keep aside. 

           Heat remaining oil & temper with mustard seeds, cumin seeds & fenugreek seeds. 

                        After it stops spluttering add the dry red chilies & curry leaves. Sauté 

                        for a few seconds.

                                  Then add the onion and sauté till light brown.

                        Add the ginger-garlic paste & all the dry spices mixed with some 

                           water. Sauté till the oil separates. 

                               Add the tomatoes & cook till it is completely mashed.

                     Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                      leaves wilted and everything is nicely incorporated. 

                                  Add 3/4 cup water and bring it to a boil. 

                              Drop in the fried fish & simmer, covered for 4-5 minutes or till 

                              the gravy thickens to a desired consistency.

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

                                  Serve with hot steamed rice.