Bethica's Kitchen Flavours: Chepa Pulusu (Fish Curry

Fish is loaded with proteins, nutrients and omega 3 fatty acids. So it is advised to have fish in our daily diet if possible. So 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 and is best relished with plain steamed rice. So check out the step by step pictorial recipe to prepare it.

2-3 King 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, chopped

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. Sauté for a few seconds and then add the garlic. Sauté 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 hot steamed rice.

Heat oil in a pan & temper with mustard seeds. Then add cumin seeds &
fenugreek seeds. Sauté few seconds & then add garlic. Sauté few sec more.