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vahchef@vahrehvah.com
| Author | Vahchef | Servings | 0 persons |
|---|---|---|---|
| Published | April 16, 2008 | Cooking Time | 1 hour |
| Main Ingredient | Fish | Preparation Time | mins |
| Description |
| " " |
Recipe of Andhra chepala pulusu
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Red chilli powder - 1tsp | 1 | Tablespoons |
| Turmeric powder - 1/2tsp | 1/2 | Tablespoons |
| Ginger and Garlic paste - 1/4tsp each | 1/4 | Quart |
| Curry leaves - 3sprigs | 3 | Numbers |
| Green chillies - 6no. (slit lengthwise) | 6 | Numbers |
| Onion - 1large (diced, fried in 2tspns of oil and then pureed) | 1 | Numbers |
| Mix these together and keep aside. | - | Slice |
| Salt to taste | - | Teaspoons |
| Chili powder - 3tspns | 3 | Teaspoons |
| Turmeric powder - 1tsp | 1 | Tablespoons |
| Fish - 1kg pieces (please read tips) | 1000 | Grams |
| Marinating Fish: | - | Bunch |
| Masala powder - 3tspns (please read tips) | 3 | Tablespoons |
| Tamarind - Big lemon size ( add water until the tamarind is immersed, microwave for 2mins, and squeeze to make pulp) | - | Cup |
| Coriander leaves - handful (chopped finely) | - | Bunch |
| Oil - 7tbsp | 7 | Tablespoons |
| Directions |
| 1) Heat oil in a non-stick Kadhai, add green chillies and curry leaves and fry well, keep few for garnishing 2) To the above add onion paste and fry for 5mins. on medium heat. 3) Add gg paste, turmeric, red chilli powder and masala powder and fry for few mins. Mix well. 4) Layer the fish pieces on top, close the lid and cook for few mins, turn over carefully, rotate the dish and cook for few more mins. by closing lid. 5) Add water until fish pieces are immersed, keep the heat on high, when it is started boiling, simmer and cover for 10mins. 6) Add Tamarind water, close the lid and cook until oil floats on top and the raw smell of tamarind disappears, do not mix the curry with the spatula instead carefully hold both the handle of the dish and rotate. 7) Add coriander leaves and check for salt, cook it for 5more mins and serve. While serving, garnish with curryleaves and green chillies which is been fried earlier. |
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