Ingredients:
Baguchesina Chepa Mukkalu (Cleaned Fish Pieces) : 1 kg
Ullipayalu (Onions) : 2 big
Pachimirapa (Green Chillies) : 6
Chintapandu (Tamarind) : 100 grams
Velulli (Garlic) : 6 nods
Allam Velulli (Ginger Garlic) Paste : 2 tsp
Salt : 3 tsp
Karam (Red Chilly Powder) : 2 tsp
Pasupu (Turmeric Powder) : 1 tsp
Dhaniyalu (Coriander Seeds) : 2 tsp
Jeelakarra (Cumin Seeds) : 1 tsp
Menthulu (Fenugreek Seeds) : 1/4 tsp
Lavangalu (Cloves) : 4
Dhalchina Chakka (Cinnamon) : 2 cm
Oil : 5 tsp
Kothimeera (Coriander Leaves) : 1 bunch
Karivepaku (Curry Leaves) : 1 Stem
Procedure:-
Step 1 : Clean fish pieces neatly. Add 1 tsp Salt, 1 tsp Red Chilly Powder, 1/2 tsp Turmeric Powder, 1 tsp Ginger Garlic Paste to fish pieces
Step 2 : Mix them well and marinate for 45 min (best if refrigerated)
Step 3 : Soak 100 grams Tamarind in water
Step 4 : Slice Onions and Chillies
Step 5 : Fry 2 tsp Coriander Seeds, 1 tsp Cumin Seeds, 1/4 tsp
Fenugreek Seeds for 2 min till golden color (see its not turned black)
Step 6 : Let it cool. Blend fried coriander seeds, fenugreek seeds & cumin seeds into powder
Step 7 : Blend 6 Garlic nods into paste, keep them aside
Step 8 : Heat 5 tsp Oil in Wide Flat Cooking Pan, add 4 Cloves and Cinnamon
Step 9 : Immediately add Sliced Onions, 3 Green Chillies, 1 stem Curry Leaves & little Coriander Leaves. Fry in high flame till 3 min
Step 10 : Add 1/2 tsp Turmeric Powder, 1 tsp Ginger Garlic Paste & 1 tsp Salt. Fry for 2 min in high flame by mixing. Add remaining Sliced Chillies
Step 11 : Filter Soaked 100 grams Tamarind water adding water to it (3 glasses including tamarind water should remain)
Step 12 : Add Marinated Fish Pieces to fried Onion Pan, mix it and let it sit for 5 min
Step 13 : Add already prepared 3 glasses of Tamarind water to the cooking pan
Step 14 : Add 1 tsp Salt, 1 tsp Red Chilly Powder to the curry. Taste once, add salt or Red Chilly Powder if necessary. Close the Pan & Cook for 5 min in high flame
Step 15 : Add Masala Powder (which is prepared in Step 6) to it and mix Carefully. Cook for 5 min high flame
Step 16 : Add 1 tsp Garlic Paste (which is prepared in Step 7) and Coriander leaves. Cook for 5 min in low flame
Off the flame when thicken (Oil seen on the Upper layer indicates that curry is finished)
Chepala Pulusu is ready to serve with Rice :)
Baguchesina Chepa Mukkalu (Cleaned Fish Pieces) : 1 kg
Ullipayalu (Onions) : 2 big
Pachimirapa (Green Chillies) : 6
Chintapandu (Tamarind) : 100 grams
Velulli (Garlic) : 6 nods
Allam Velulli (Ginger Garlic) Paste : 2 tsp
Salt : 3 tsp
Karam (Red Chilly Powder) : 2 tsp
Pasupu (Turmeric Powder) : 1 tsp
Dhaniyalu (Coriander Seeds) : 2 tsp
Jeelakarra (Cumin Seeds) : 1 tsp
Menthulu (Fenugreek Seeds) : 1/4 tsp
Lavangalu (Cloves) : 4
Dhalchina Chakka (Cinnamon) : 2 cm
Oil : 5 tsp
Kothimeera (Coriander Leaves) : 1 bunch
Karivepaku (Curry Leaves) : 1 Stem
Procedure:-
Step 1 : Clean fish pieces neatly. Add 1 tsp Salt, 1 tsp Red Chilly Powder, 1/2 tsp Turmeric Powder, 1 tsp Ginger Garlic Paste to fish pieces
Step 2 : Mix them well and marinate for 45 min (best if refrigerated)
Step 3 : Soak 100 grams Tamarind in water
Step 4 : Slice Onions and Chillies
Step 5 : Fry 2 tsp Coriander Seeds, 1 tsp Cumin Seeds, 1/4 tsp
Fenugreek Seeds for 2 min till golden color (see its not turned black)
Step 6 : Let it cool. Blend fried coriander seeds, fenugreek seeds & cumin seeds into powder
Step 7 : Blend 6 Garlic nods into paste, keep them aside
Step 8 : Heat 5 tsp Oil in Wide Flat Cooking Pan, add 4 Cloves and Cinnamon
Step 9 : Immediately add Sliced Onions, 3 Green Chillies, 1 stem Curry Leaves & little Coriander Leaves. Fry in high flame till 3 min
Step 10 : Add 1/2 tsp Turmeric Powder, 1 tsp Ginger Garlic Paste & 1 tsp Salt. Fry for 2 min in high flame by mixing. Add remaining Sliced Chillies
Step 12 : Add Marinated Fish Pieces to fried Onion Pan, mix it and let it sit for 5 min
Step 13 : Add already prepared 3 glasses of Tamarind water to the cooking pan
Step 14 : Add 1 tsp Salt, 1 tsp Red Chilly Powder to the curry. Taste once, add salt or Red Chilly Powder if necessary. Close the Pan & Cook for 5 min in high flame
Step 15 : Add Masala Powder (which is prepared in Step 6) to it and mix Carefully. Cook for 5 min high flame
Step 16 : Add 1 tsp Garlic Paste (which is prepared in Step 7) and Coriander leaves. Cook for 5 min in low flame
Off the flame when thicken (Oil seen on the Upper layer indicates that curry is finished)
Chepala Pulusu is ready to serve with Rice :)
