Wednesday, September 19, 2018

Andhra style fish curry recipe | Andhra chepala pulusu recipe | Fish curry recipe | Mom's magic recipe

Andhra style fish curry or chepala pulusu which is cooked in a spicy tangy tamarind sauce with freshly grounded spices. This delicious recipe tastes awesome when consumed after 3 to 4 hours of cooking or even for the next day, because all the fish pieces absorbs spicy tangy tamarind sauce. :)

This andhra style chepala pulusu is one of my mom's recipe (No one can beat my mom's magic recipe). When i prepare this dish, i always remember my family friends, they always love this fish curry.  Even beginners can make it very easily in a simple process under less point of time by following below procedure and is the best combination with hot steamed white or brown rice. 

Recipe Type: Main (Lunch / Dinner)
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 5 to 6

Ingredients and procedure for wash/clean fish pieces before cooking to get rid of fishy odor (after removing scales and chopping):
  • Fish pieces – 15
  • Salt or rock salt – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Curd – 3 tbsps
Mix all the above ingredients and rinse under running cold water for 2 to 3 times. Drain out all the water, so that fishy odor will be removed.

Ingredients for marinating fish pieces:
  • Cleaned fish pieces
  • Salt – 1 tbsp or adjust according to your taste
  • Red chili powder – 3 tsps or adjust according to your taste
  • Turmeric powder – ½ tsp
  • Cinnamon stick powder – ¼ tsp
  • Cumin seeds powder – ½ tsp
  • Fenugreek seeds powder – ½ tsp
  • Coriander powder – 1 tsp
  • Masala powder – ¼ tsp
  • Curd – 3 tbsps
Procedure for marination:
  • Mix all the above ingredients in a wide open bowl and allow it to marinate for about half an hour.
Other ingredients:
  • Tamarind - large lemon size 
  • Onions - 2 medium size
  • Green chili - 3 or adjust to your taste
  • Oil - 3 ladle full
  • Ginger & garlic paste - 1 tbsp
  • Coriander leaves - fist full
  • Curry leaves - 2 sprig
Procedure for Fish curry | chepala pulusu:
  • Soak a large lemon size tamarind in a cup of warm water for about 15 minutes. Once this is done, Extract tamarind juice and discard pulp. Set aside.
  • Take 2 medium sized onions and grind into coarse paste in a mixie jar. Set this aside.
  • Heat 3 ladle full of oil in a wide open kadai or pan. Add coarsely grounded onion paste, 3 green chilies or adjust to your taste, a sprig of curry leaves. Mix it well and cook until onion turns to golden in colour on medium flame. Stir inbetween cooking to prevent sticking at the bottom of the pan.
  • Now a tbsp freshly grounded ginger and garlic paste. Mix it well and cook for a minute on a medium flame or until the raw smell goes out from ginger and garlic paste .
  • Now add marinated fish pieces and cook for 3 minutes on a low flame and flip to other side, cook for more 3 minutes. Gently, add tamarind juice, if required add some water. Here I have added about 2 cups of water. (be caution of adding too much water to this curry, the spices will be diluted and hard to fix. Ideally there should just be enough water to cover the fish or you will have to boil very long to get the right thickness).  
  • Now gently mix it well and cook for 5 minutes or until it comes to boil on a medium flame and turn the flame to as low as possible and cook for 5 to 7 mins.
  • Here as shown in the video, you can see oil starts to float on the top and this is the sign that the fish curry is done.
  • Finally add fist full of finely chopped coriander leaves and sprig of curry leaves.
  • Turn off the stove and serve this chepala pulusu along with hot steamed white or brown rice.

Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my YouTube channel Nagaharisha Indian Food Recipes. It's free...:)

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