Andhra Chepala Pulusu is a popular traditional Andhra fish curry that is prepared using tamarind juice. In India, this South Indian Andhra Chepala Pulusu is a famous recipe for its tangy taste.
Coming back to the preparation of Andhra Chepala Pulusu.
Fish 6 pieces
Red chili powder 2 tsp
Turmeric powder ½ tsp
Tamarind lemon sized
Green chilies (slit) 2
Salt 2 tsp
Oil 3 tsp
Garlic 20 cloves
Cumin seeds 1 tsp
Coriander leaves 2 tsps
Procedure for preparing Andhra Chepala Pulusu:
- Grind together garlic, cumin seeds and onion into a paste.
- Heat oil in a copper bottom vessel. Add ground paste and slit green chilies. Sauté till raw smell disappears i.e. the mixture turns light brownish. The whole process should be carried out on medium flame for about 4 – 5 minutes.
- Add salt, turmeric powder and red chili powder and saute for a minute.
- Now add fish pieces and mix with the paste slowly and carefully by rotating the vessel and cook for 1 – 2 minutes on medium flame.
- Add tamarind juice and cook for 3 – 4 minutes on medium heat still the raw smell disappears.
- Now add tomato pieces and cook more for 4 – 5 minutes on medium heat till the oil leaves the sides of the vessel. Put off the flame.
- Garnish the Andhra Chepala Pulusu with coriander leaves.
Tangy and tasty Andhra Chepala Pulusu is ready. Serve with plain rice, roti, paratha or lime rice.
- Increase or decrease spice levels and salt according to ur preference.
- Andhra Chepala Pulusu tastes good if it is consumed after 2 – 3 hours of preparation as the fish pieces absorbs the flavor of the tamarind and other spices.