While it may not be an authentic Andhra dish, it is quick, easy to prepare and is packed with flavor. The Andhra Chepala Pulusu does justice to Indian culinary traditions, utilizing the best that fish curry has to offer in terms of taste, nutrients and difficulty levels. If you’re not an expert in the kitchen, the dish can still be prepared to perfection, all that is needed is to use a combination of Indian spices (garam masala) to keep the flavors dominant. Just remember to prepare a paste of coconut to make that gravy delicious.
This Andhra Chepala Pulusu recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack the meal in a tiffin box or in an stainless steel lunch box so you can enjoy it warm later.
Health benefits
Fish combines low fat high quality protein and is considered to be an ideal source of gaining muscle mass.
Ingredients
fish cut to small pieces: 1 kg
grams of finely chopped onions: 100
green chillis, chopped and seeds removed: 2
tbsp of ginger garlic paste: 1
tbsp of oil: 4
cup of coconut powder: 1/2
Indian Spices mix (garam masala): 2 tbsp
red chilli powder: 1 tbsp
Coriander leaves.
tamarind to taste
sprig curry leaves: 2
bay leaf
cloves: 3
cinnamon stick
tbsp of cumin: 1/2
green cardamom, sliced: 1
tbsp of lemon juice: 1
salt to taste
Turmeric powder: 2 tbsp
Red chili Powder: 1 tbsp
How To Make Andhra Chepala Pulusu
- Marinate the fish with green chillis, ginger garlic paste, grated coconut, Indian spices mix, chili powder, coriander leaves, cumin and green cardamom. Set aside for 30 minutes.
- Submerge the tamarind in hot water for 5 minutes. Filter the mixture to extract clean juice.
- To use grated coconut, grind the powder with ½ up of water and filter out the juice. Discard the pulp. It is important to not add too much water while grinding.
- Heat a large pan with oil. Add bay leaf, cloves, cinnamon stick, cumin and green cardamom. Continue to cook until the aroma fills the kitchen. Stir in curry leaves and simmer for a few minutes.
- Stir in onion and green chillis. Fry until they turn golden.
- Add ginger garlic paste and sauté the mixture for a minute.
- Fry the pieces on medium high for about 3 minutes. Flip them to ensure all sides are golden brown.
- Pour the tamarind juice on the pieces. Simmer the mixture for 3 minutes.
- Add garam masala and pour water to cover the ingredients. Simmer on medium flare.
- Add the coconut paste to the pieces. Mix properly. Add coriander leaves and serve the curry with rice.
Trivia
Did you know that the real name of comic superhero Aquaman is Arthur Curry?