12 Steps to Finding the Perfect chepala pulusu vidhanam

Chepala pulusu is a Andhra fish curry, which is a famed spicy fish recipe, also prepared by cooking fresh fish bits in tangy tamarind sauce with plenty of spicy spices.

Course: dinner, Main Course, Side Dish

Cuisine: Indian, how to cook fish curry in telugu South Indian

Keyword: Andhra chepala pulusu, Andhra fish curry, Andhra fish gravy, Chepala pulusu, Nellore chepala pulusu, Spicy fish curry without coconut

Calories: 200 kcal

Ingredients

1 kg fish

1 tsp turmeric powder

1/2 teaspoon salt

1/2 lemon

To arid roast & grind:

1 tablespoon poppy seeds

1 teaspoon peppercorns

1 teaspoon cumin seeds

1 teaspoon fenugreek seeds

Additional components:

3 tbsp gingelly oil

1 tsp mustard seeds

1 teaspoon seeds

1/2 tsp fenugreek

3 green chillies

Two sprig curry leaves

1 tablespoon ginger garlic paste

1/2 tbsp chilli powder

1 teaspoon coriander powder

1/4 tsp turmeric powder

1 tomato

1 tsp crystal salt

2 cups tamarind water

Directions

Planning:

Wash fish pieces in a lot of water two to three days.

Drain water completely and marinate with turmeric powder, salt, and lemonjuice.

Lemon and salt contribute tenderness and turmeric powder assists in eliminating impurities when any.

Maintain this marination aside for 30mins to 1 hour.

Peel and chop tiny onions.

Soak tamarind in warm water for 15mins and after 15mins extract two cups of thick tamarind water. Discard the pulp.

Create ginger garlic paste(8 garlic & 2 inches of ginger) in case you do not have already.

Rinse and sliced tomato.

Recipe to Generate Chepala pulusu:

The best way to make pulusu masala:

At a pan, 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.

Add poppy(kuskus) seeds with them grind into a nice paste using little volume of water. Our pulusu masala is ready. Keep aside.

The best way to Create Chepala pulusu:

Heat a different big kadai, include gingelly oil and add mustard seeds, fenugreek seeds.

Let them splutter and add Chopped shallots, green chillies and curry leaves.

Saute the onions well to light brownish colour.

Place ginger garlic paste and saute nicely to remove the raw taste completely.

Now add Chopped tomato and cook until they become soft.

Add from the spice peppermint, garlic, and chilli powder.

Pour the tamarind water, mix, cover and cook the tamarind for five minutes.

After five minutes, then the raw smell goes completely & add the pulusu masala paste and blend well.

Give the sauce a boil for five minutes.

You're able to add the necessary salt for the Andhra fish curry.

Dip the marinated fish bits one by one into the sauce gradually.

Make room by gently stir with a wooden ladle.

Do not stir aggressively as fish pieces may break.

Cover with a lid and cook more than 5 minutes at low fire.

Most of the fish varieties need very less time to get cooked.

Once when you find the colour of the meat varies to white color, change off.

Allow resting for one hour prior to serving with rice for extra taste.

1) Use fresh fishes for great taste and texture.

2) Never cook fish more than 5minutes. You are going to wind up in bits and pieces instead of entire fish pieces.

3) Moreover don't perspire too much to prevent breaking the pieces.

4) Little onions (shallots) give the wonderful taste but you may use big onion if shallots aren't available.