Fish is most common food in almost every part of the world. Fish has numerous benefits like maintaining healthy heart and improves brain health and maintains good hair growth and many more. Each region has different water and different fish. When they are cooked you will be enjoying different tastes. In Andhra Pradesh there are different varieties of fish like Koramenulu, Vanjaramulu and bocha or thella chepa.
Ingredients to make Chepa Pulusu:
1 cup finely chopped onions
4 slit green chillis
2 tsp ginger garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1 1/2 tsp red chilli pwd
1/4 tsp turmeric pwd
10-12 curry leaves
1/2 mustard seeds
1/2 menthe seeds
2 tsp red chilli powder
1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick
2 tbsp chopped fresh coriander leaves (optional)
salt to taste
1/2 cup oil
Fish Curry Preparation Method:
1) Take a wide and deep vessel and add oil to it. Take fish and scratch the skin and clean it thoroughly from inside.
2) Cut it into pieces and remove the fins. In the vessel add some mustard seeds and jeera and fry till they splutter. Add some menthe seeds and fry them till they become brown in color. Add some curry leaves and chopped onions to it and fry for a few minute. Take two spoons of ginger garlic paste and fry that in the vessel.
3) Add some turmeric and coriander powder to this. Take a bowl and add tamarind and water to it and squeeze the tamarind water from it. Take some coriander powder and cumin powder and some red chilli powder then add some salt to it.
4) Let them fry for a few minutes. Take some tamarind and add some water to it and extract some juice, add this juice to the ingredients and let it boil for a few minutes.
5) Now take the fish pieces and add them to this boiled water slowly and cover the lid and wait for it to boil for five minutes.
6) Now open the lid and add some green chillies that are slit long into two halves. Turn the flip the fish pieces to boil on both sides.
7) Now keep the flame in medium, boil the fish for ten minutes.
Once the water level is reduced to gravy, add some salt and some coriander leaves as garnish. Here the most important thing is you should not stir the pieces too many times as this may lead to the breaking of the pieces.
8) During cooking the pieces absorb all the tamarind water and turns into gravy. Dry fry the coriander leaves and cumin seeds and red chillies to get the natural flavor to the dish. If this is taken after 24 hours then it will be tastier.
The Andhra Chepala Pulusu is ready Serve with hot rice.