Swetha’s Cookbook

Fish Curry (Andhra Chepala Pulusu)

This is traditional Andhra fish pulusu cooked in tamarind juice and masala. This is very easy to prepare and tastes excellent. This can be prepared in very less time. Generally it tastes good when eaten next day after cooking. It doesn’t mean that we should not eat it immediately. We can eat it immediately after cooking. But when the curry sits overnight and eaten next day it tastes too good than the before day. It tastes good when eaten immediately too.

Ingredients:

Fish fillets (tilapia/salmon/red snapper)-6
Onions (medium)-2
Chillies-6(slit lengthwise)
Salt-to taste
Chillipowder-1 1/4 tsp
Tamarind paste (very thick)-1 1/2tsp/tamarind (lemon size, soak in little warm water)

For masala paste:

Poppy seeds-2tbsp
Elaichi-2
Cinnamon stick-1.5 inch piece
Jeera-1tsp
Cloves/lavangam-6
Garlic Cloves-2
Water -1cup or more if required

Pre-process:

1. Make masala paste with above mentioned ingredients.
2. Place tamarind paste in a small bowl and add 4-5 tbsp water and make juice by mixing tamarind paste and water with hands.

Fish Curry (Andhra Chepala Pulusu)

Procedure:

1. Heat oil in a pan and add onion pieces, chillies and fry till onions are golden brown.
2. Add fish fillets, chillipowder, and salt and flip the fish pieces gently and let it cook on sim by keeping lid for 1-2 minutes.inbetween check for fish pieces not to burn and flip pieces gently if curry is struck at bottom.
3. Add tamarind juice and water and cook till fish pieces are half cooked.
4. When fish pieces are half cooked add masala paste to fish pieces and mix the curry by.
5. Lifting up kadai with both hands and stir gently in clockwise direction.
6. Let fish pieces to cook fully and switch off stove.
7. And sprinkle coariander springs over fish curry and serve.

Note:

1. While lifting kadai becareful, lift it carefully and turn gently don’t turn too fast. if you turn too fast curry may spill on your body.
2. Don’t add too much water. Add 1 cup and if you feel pulusu is too thick then add little water again.
   Fish pulusu should not be thin like water and not too thick like curry gravy. So be careful while adding water.
3. Depending upon sourness of tamarind adjust tamarind if your tamarind is not so sour add more and vice versa.

Serving ideas:
Goes well with white rice.

1. Radhika Says:
   February 10th, 2009 at 10:49 am

   heyyyy
   accham mana andhra lo choosina curry laa undi fish pieces size esp..
   ayite mee intiki vacchi neeto vancdichukovaali ehehhe juss kiddin



2. Radhika Says:
   February 20th, 2009 at 11:37 am

   heyyyyyyy there
   put a video along with the recipe!!!!!!



3. swetha Says:
   February 20th, 2009 at 9:50 pm

   hi radhika,
   will look about it in future.thanks for your encouragement.
   cheers,
   swetha