Chepalu Pulusu (Fish Curry)..

Wednesday, October 22, 2008



Today I tried my hand at cooking a traditional Andhra fish gravy recipe, Chepa Pulusu, which is amma’s specialty dish. Chepa Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices. This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice or raggi sangati and sliced onions. Must say that everyone enjoyed the dish though I felt it was no where compared to amma’s Chepala pulusu….

Ingredients:-

1/2 kg Fish

2 tsp Oil

1 Onion

1 tomato

1/4 tsp Turmeric

Salt to taste

Red Mirchi Powder as per taste

Curry Leaves

1 tsp methi seeds

1 tsp ginger garlic paste

Coriander Leaves

Soak key-Big lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste,

Water Accordingly..

clean & cut fish to the required size.( Always clean fish with salt ) and add Red Mirchi Powder and salt and turmeric mix well..Keep it side 30 mins.

Heat oil in a wide vessel and Add the methi seeds and let it brown.Add the curry leaves and stir for a few seconds. Add the chopped onions and fry on medium heat till the onions turns brown. Add ginger-garlic paste and fry for 3 mts. Add the tamarind paste and tamoto.. Now carefully place the fish pieces in the vessel and cook cover and cook on low heat for 20 mts. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.



Serve with Plain White Rice and raggi sangati.



1 comments:

Andhra Recipes said...

I like to see this post in your blog.......
Thanks for share.......

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