Chepala pulusu is a Andhra fish curry recipe, and this is a renowned spicy seafood recipe, also prepared by

cooking fresh fish pieces in tangy tamarind sauce with plenty of spicy spices.

Course: lunch, 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

Ingredients

1 kg fish

1 teaspoon turmeric powder

1/2 tsp salt

To ironic roast & mill:

1 tbsp poppy seeds

1 teaspoon peppercorns

1 tsp cumin seeds

1 tsp fenugreek seeds

Other components:

3 tablespoons gingelly oil

1 tsp mustard seeds

1 tsp fennel seeds

12 shallots

3 green chillies
Two sprig curry leaves

1 tbsp ginger garlic paste

1/2 tbsp chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tomato

1 tsp crystal salt

2 cups tamarind water

Instructions

Preparation:

Wash fish pieces in lots of water to three days.

Drain water thoroughly and marinate with garlic powder, salt, pepper, and lemon.

Lemon and salt give tenderness and turmeric powder can help in eliminating impurities if any.

Maintain this marination apart for 30mins to 1 hour.

Peel and chop little 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 inches of ginger) if you don't have already.

Rinse and sliced tomato.

Recipe to make Chepala pulusu:

The best way to make pulusu masala:

In a pan, dry roast pepper corns, cumin(jeera) seeds, and fenugreek (Methi) seeds for 5 minutes until a wonderful
odor arises. Transfer those ingredients to a mixer.

Insert poppy(kuskus) seeds together grind everything into a fine paste with little volume of water. Our pulusu
masala is prepared. Keep aside.

How to Generate Chepala pulusu:

Heat a second large kadai, add gingelly oil and add mustard seeds, fenugreek seeds.

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

Saute the onions well to light brown colour.

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

Add Chopped tomato and cook till they get soft.

Add from the spice powders, turmeric, and chilli powder.

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

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

Give the gravy a boil for 5 minutes.

You'll be able to add the essential salt for your Andhra fish curry.

Drop the marinated fish pieces one by one to the gravy slowly.

Make distance by gently stir with a wooden ladle.

Don't stir aggressively as fish pieces can break.

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

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

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

Permit resting for one hour before serving with hot rice for extra taste.

Tips:

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

Two ) Never cook fish over 5minutes. You are going to wind up in bits and pieces rather than entire fish slices.

3) Additionally don't perspire too much to avoid breaking the pieces.

4) Little onions (shallots) give the andhra chepala pulusu village style wonderful taste but you can use large onion
also if shallots are not offered.