Preparation time: 1 hour
Servers: 4 adults
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| Andhra Style Chepala Pulusu (Nellore style) |
The recipe that I am bringing about today is a very famous and delicious fish curry that widely made in the house holds of a costal district Nellore in Andhra Pradesh.
Ingredients:
- Fish/ Chepalu : 1 kg (before cleaning)
- Tamarind : little above a lemon sized
- Lemon : 1
- Onion : 2
- Green chillies : 5
- Tomatoes : 3
- Ginger garlic paste : 1 1/2 tbsp
- Salt : to taste (~2 tbsp)
- Chilli powder : to taste (~ 2 1/2 tbsp)
- Turmeric powder : a pinch
- Coriander powder : 1/2 tbsp
- Coriander leaves : 3 strands
- Curry leaves : 2 strands
- Oil : 4 tbsp
- Water : 3-4 tea cups
Procedure:
- Buy one kilo gram of fish, remove the(or get it removed) scales, tail, head(optional), fins and other unnecessary things from the fish(Chepa). Slice the fish into 3/4th inch wider pieces. Clean the fish slices once again with lemon and crystal salt.
- Soak the tamarind in a 2 tea glasses of water for about 15 minutes.
- Dice the onions and tomatoes into small pieces, and slit the green chillies.
- Make tamarind juice(Pulusu) by squeezing the soaked tamarind thoroughly.
- Take a vessel, which has wider base, and pour oil and heat it in simmer. Add green chillies and curry leaves, once they are fried add onions. Once onions turned translucent add ginger garlic paste and fry it for a while. Now add tomatoes and fry them till tomatoes boil well.
- Now pour the tamarind juice(Pulusu) and add salt. Boil the the tamarind till the content leaves the oil. It probably takes about 5 minutes.
- Now add the chilli powder, turmeric, coriander powder, and pour 3-4 tea glasses of water. Now switch the flame to high.
- Once the water boiled well, add the fish slices and keep it in high flame for 5 minutes.
- Now reduce the flame, add coriander leaves, and boil the curry in low flame for about 5 to 7 minutes.
- You are ready to serve the curry/ Chepala Pulusu now.