Chepa Pulusu / Andhra Fish Curry
Fish is very commonly had at home. It is very healthy and tasty at the same time. This time i wanted to try a different style fish curry. I...
Fish is very commonly had at home. It is very healthy and tasty at the same time. This time i wanted to try a different style fish curry. I got this recipe from a TV show and tried for the first time. It came out really well. I have used Tongue Fish (Nang in kannada). You can use any fish of your choice to make this curry.
Fish – ½ kg
Ginger-garlic paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – ½ tsp
Curry leaves – handful
Onion –chilli paste (2 onion + 4 hot green chillies – ground into paste)
Coriander powder – 1 tsp
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Fresh Tomato puree – 1 cup
Tamarind extract – 3 tbsp
Jaggery – ½ tsp
Oil – 4 tbsp
Water as needed
Marinate the fish with the ingredients under ‘For marinade’ and keep it for half an hour.
Take a pan and heat around 2 tbsp oil. Add fish and fry it till it light golden brown colour and a nice caramelized crust forms on all sides. Remove the pieces and keep it aside.
To the same pan add 2 tbsp oil and add mustard seeds. Once it starts spluttering add fenugreek seeds and curry leaves. Sauté for a few secs. Add onion-chilli paste and sauté it till it turns golden brown. Add coriander powder, cumin powder and garam masala powder and sauté it till the base of the curry is rich golden brown and oil rises to top.
Add tomato puree, tamarind, jaggery and salt. Cover and cook on a low flame till the curry gets well blended and becomes thick and oil rises to top.
Now add around 1 cup water and cook for another 10 mins till oil separates again and you get the desired consistency.
Gravy should be rich, brownish-red colour and oil should have risen to the surface. Now add the fried fish and cook till the fish is done. Garnish with coriander leaves.