Chepala pulusu is a Andhra fish curry, and this is a famous spicy seafood recipe, prepared by cooking fresh fish pieces into tangy tamarind sauce with plenty of hot spices.
Course: lunch, Main Course, Side Dish
Cuisine: Indian, South Indian
Keyword: Andhra chepala pulusu, Andhra fish curry, Andhra fish sauce, Chepala pulusu, Nellore chepala pulusu, Spicy fish curry without coconut
Calories: 200 kcal
1 tsp fish
1 tsp turmeric powder
1/2 teaspoon salt
To arid roast & grind:
1 tbsp poppy seeds
1 tsp peppercorns
1 teaspoon cumin seeds
1 tsp fenugreek seeds
3 tablespoons gingelly oil
1 tsp mustard seeds
1 teaspoon seeds
1/2 tsp fenugreek
Two sprig curry leaves
1 tablespoon ginger garlic paste
1 teaspoon coriander powder
1/4 tsp turmeric powder
1 teaspoon crystal salt
2 cups tamarind water
Wash fish pieces in plenty of water two to three days.
Drain water completely and invisibly with turmeric powder, salt, and lemon.
Lemon and salt give tenderness and garlic powder can help in eliminating impurities if any.
Keep this marination aside for 30mins to 1 hour.
Peel and chop small onions.
Soak tamarind in warm water for 15mins and following 15mins extract two cups of thick tamarind water. Discard the pulp.
Make ginger garlic paste(8 garlic & 2 tbsp of ginger) in case you do not have already.
Rinse and sliced tomato.
Recipe to make Chepala pulusu:
How to make pulusu masala:
In a bowl, dry roast pepper corns, cumin(jeera) seeds, and fenugreek (Methi) seeds for five minutes before a nice aroma arises. Transfer these ingredients into a mixer.
Add poppy(kuskus) seeds together and grind into a nice paste with little amount of water. Our pulusu masala is ready. Keep aside.
How to Produce Chepala pulusu:
Heat a different big kadai, add gingelly oil and add mustard seeds, fenugreek seeds.
Permit them splutter and include Chopped shallots, green chillies and curry leaves.
Saute the onions nicely to light brown colour.
Put ginger garlic paste and saute well to eliminate the raw flavor completely.
Add Chopped tomato and cook till they get soft.
Add in the flavour peppermint, peppermint, and chilli powder.
Twist the tamarind water, combine, cover and cook the tamarind for five minutes.
After five minutes, then the raw smell goes off completely & include the pulusu masala paste and blend well.
Give the gravy a boil for 5 minutes.
You may add the required salt to your Andhra fish curry.
Drop the marinated fish pieces one by one to the sauce gradually.
Make room by gently stir with a wooden ladle.
Do not stir aggressively as fish bits can break.
Cover with a lid and cook more than 5 minutes at low flame.
The majority of the fish varieties need really less time to become cooked.
Once once you find the color of the meat changes to white colour, change off.
Permit resting for one hour before serving with rice for extra taste.
1) Use fresh fishes for good taste and feel.
2) Never cook fish over 5minutes. You will end up in bits and pieces instead of fish slices.
3) Moreover don't stir too much to prevent breaking the pieces.
4) Small onions (shallots) give the wonderful fish curry telugu taste however, you can use large onion also if shallots are not available.