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

Course: dinner, 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

Servings: 4

Calories: 200 kcal

Ingredients

1 tsp fish

1 teaspoon turmeric powder

1/2 tsp salt

1/2 lemon

To dry roast & grind:

1 tbsp poppy seeds

1 tsp peppercorns

1 tsp cumin seeds

1 teaspoon fenugreek seeds

Additional ingredients:

3 tablespoons gingelly oil

1 tsp mustard seeds

1 teaspoon seeds

Two sprig curry leaves

1 tbsp ginger garlic paste

1/2 tbsp chilli powder

1 tsp coriander powder

1/4 teaspoon turmeric powder

1 teaspoon crystal salt

Directions

Planning:

Wash fish bits in a lot of water two to three times.

Drain water completely and invisibly with garlic powder, salt, and lemonjuice.

Lemon and sodium contribute tenderness and turmeric powder can help in removing impurities in case any.

Keep this marination apart for 30mins to 1 hour.

Peel and chop tiny onions.

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

Create ginger garlic paste(8 garlic & 2 tbsp of ginger) in case you don't have already.

Rinse and sliced tomato.

Recipe to Generate Chepala pulusu:

The best way to make pulusu masala:

At a bowl, dry roast pepper corns, cumin(jeera) seeds, and fenugreek (Methi) seeds for five minutes until a nice odor arises. Transfer those components into a mixer.

Add poppy(kuskus) seeds together and grind everything into a nice paste using small volume of water. Our pulusu masala is prepared. Keep aside.

How to Produce Chepala pulusu:

Heat another large 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 nicely to light brownish colour.

Put ginger garlic paste and saute well to eliminate the raw flavor completely.

Now add Chopped tomato and cook until they get soft.

Add the flavour powders, turmeric, and chilli powder.

Pour the tamarind water, mix, cover and cook exactly the tamarind for 5 minutes.

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

Give the sauce a boil for 5 minutes.

You may add the compulsory salt for the Andhra fish curry.

Drop the marinated fish pieces one by one to the sauce gradually.

Make room by gently stir with a wooden fish curry in telangana ladle.

Don't stir aggressively as fish bits may break.

Cover with a lid and cook not more than 5 minutes in low fire.

The majority of the fish types need really less time to get cooked.

After once you see the colour of the meat changes to white colour, switch off.

Permit resting for an hour prior to serving with rice for extra taste.

Recipe Notes

1) Use fresh fishes to get great taste and texture.

2) Never cook fish over 5minutes. You will end up in bits and pieces instead of whole fish pieces.

3) Moreover do not stir too much to avoid breaking the bits.

4) Little onions (shallots) give the nice flavor but you can use large onion too if shallots are not offered.