Chepala pulusu is a Andhra fish curry recipe, and this is a famed spicy seafood recipe, also prepared by cooking fresh fish bits into tangy tamarind sauce with a great deal of hot spices.
Course: lunch, Main Course, Side Dish
Keyword: Andhra chepala pulusu, Andhra fish curry, Andhra fish sauce, Chepala pulusu, Nellore chepala pulusu, Spicy fish curry without coconut
Calories: 200 kcal
1 kg fish
1 teaspoon turmeric powder
1/2 teaspoon salt
To dry roast & grind:
1 tbsp poppy seeds
1 teaspoon peppercorns
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
3 tbsp gingelly oil
1 tsp mustard seeds
1 teaspoon seeds
1/2 tsp fenugreek
3 green chillies
2 sprig curry leaves
1 tbsp ginger garlic paste
1 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 teaspoon crystal salt
2 cups tamarind water
Wash fish pieces in a great deal of water to three days.
Drain water thoroughly and invisibly with garlic powder, salt, pepper, and lemon.
Lemon and salt contribute tenderness and turmeric powder can help in eliminating impurities in case any.
Keep this marination apart for 30mins to 1 hour.
Peel and chop little onions.
Soak tamarind in warm water for 15mins and following 15mins extract two cups of thick tamarind water.
Create 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:
At a bowl, dry roast pepper corns, cumin(jeera) seeds, and fenugreek (Methi) seeds for 5 minutes until a great aroma arises. Transfer these ingredients into a mixer.
Insert poppy(kuskus) seeds together grind into a nice paste with small amount of water. Our pulusu masala is prepared. Keep aside.
The best way to Create Chepala pulusu:
Heat another big kadai, add gingelly oil and add mustard seeds, fenugreek seeds.
Let them splutter and include Chopped shallots, green chillies and curry leaves.
Saute the onions well to light brownish colour.
Place ginger garlic paste and saute well to eliminate the raw flavor completely.
Now add Chopped tomato and cook till they become soft.
Add the spice peppermint, garlic, and chilli powder.
Pour the tamarind water, combine, cover and cook exactly the tamarind for 5 minutes.
After five minutes, the raw smell goes off completely & add the pulusu masala paste and blend well.
Give the gravy a boil for 5 minutes.
You are able to add the mandatory salt to the Andhra fish curry.
Drop the marinated fish pieces one by one to the gravy slowly.
Make area by gently stir with a wooden ladle.
Don't stir vigorously as fish pieces may break.
Cover with a lid and cook well not more than 5 minutes at low flame.
The majority of the fish types need really less time to get cooked.
After when you see the color of the meat varies to white color, switch off.
Permit resting for one hour before serving with hot rice for additional taste.
1) Use fresh fishes to get great taste and feel.
2) Never cook fish more than 5minutes. You will end up in bits and pieces instead of whole fish pieces.
3) Additionally don't stir too Click here for more much to prevent breaking the bits.
4) Small onions (shallots) provide the nice taste however, you can use big onion also if shallots are not available.