"Andhra Chepala Pulusu" is a very famous dish and it tastes awesome. Andhra pradesh has its own characteristic cuisine considerably different from other cuisines.
This is a finger licking dish made with fish and tamarind sauce, a traditional delicacy of Andhra pradesh. A variety of fish are used to make this pulusu..... for Indian curries/pulusu don't use Salmon fish. Use any other firm fishes like Koraameenu, bochu chepa, sheelavathi, pulsa kind....
This pulusu tastes real good when eaten on the next day , but if you couldn't resist yourself, eat it atleast 2 hours after you cook it. Yesterday my mother in law prepared this and it was really good, so i thought i will share that recipe.
Serves : 2
Ingredients :
Fish : 300 grms / one medium size fish
Onion : 1
Tomato : 2
Fish masala : 2 tsp
Masala Paste : 2 tsp
Chili powder : to taste
Salt : to taste
Turmeric : one pinch
Curry leaves : one spring
Tamarind : small gooseberry size (or) tamarind pulp : 1/2 cup
(It will depend on sourness of tamarind , so check it after you add)
Coriander leaves : few
For masala paste:
Cloves : 4
Cardamom : 2
Cinnamon : 2" piece
KhusKhus (or) Poppy seeds : 1 tbsp
Coriander seeds : 1 tbsp
Ginger : 2" piece
Garlic cloves : 2 big
Water : 1/2 cup
Method :
Soak the tamarind for some time, extract the juice and keep it aside.
Marinate fish with some of salt and chili powder for one hour.
Prepare masala paste by grinding the ingredients listed for masala paste and keep it aside.
(You can store execess masala paste for other curries)
Take a bowl , crush the tomatoes in it with hand, add some of salt and chili powder. Keep this aside for later use.
Now take a pan heat it, add 8 tbps of oil.
Once hot , add chopped onion.
Cook onions till they are translucent and they start turning to brown.
Now add the tomatoes, mix it once .
Cook for few minutes.
Add chili powder, one tsp of masala paste, fish masala, turmeric powder, salt and curry leaves.
Mix this well and cook it till oil oozes out.
Add tamarind paste and few coriander leaves.
Let it come to boil.
Once it comes to a boil, reduce the heat to low and cook the whole mixture till it oozes out oil again.
If you add fish for an uncooked tamarind sauce then your dish will end up with fish pieces that are too hard.
You should add fish pieces only after tamarind sauce is cooked.
Take fish piece one by one and slowly add it into the pan.
From now on you should not use spatula.
After adding all the fish, add the remaining tsp of masala paste.
Rotate the dish to mix, as you should not use spatula.
If you use any kind of spatula the fish will break and become mushy.
Cover and cook for 8 mins.
Add freshly chopped coriander leaves .
Thank you , do post your comments !!!
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