CHEPALA PULUSU

MY FAV CHEPALA PULUSU WHICH I LEARNT IT FROM MY COUSIN, FRESH WATER FISH IS MORE TASTY THAN SEA WATER FISH.THISRECIPE IS CALLED“NELLORE CHEPALA PULUSU” AND GET READY FOR THERECIPE

INGREDIENTS:

FISH	1KG
ONIONS	3
TOMATO	2
CURRYLEAVES	20
MUSTARD SEEDS	2TSP
FENUGREEK SEEDS	2TSP
PUDHINA	1/4CUP
OIL	AS DESIRED
SALT	AS DESIRED
RED CHILLI POWDER	AS DESIRED
TURMERIC	PINCH
TAMARIND(PULP)	250 GRAMS
GHEE	AS DESIRED
FOR GARNISH
CORIANDER	1/4CUP

METHOD:

  Ø  CLEAN AND WASH THE PIECES AND APPLY CHILLI POWDER,SALT,

            TURMERIC AND KEEP IT ASIDE 

  Ø  HEAT 6-7 TBSPS  OIL IN A KADAI TEMPER MUSTARD SEEDS,FENUGREEK

            SEEDS  AND ONIONS,FRY IT TILL BROWN

  Ø  THEN ADD PUDHINA, CURRY LEAVES AND FRY IT AND ADD TOMATOES 

            AND COOK TILL SOFT.

  Ø  ADD FISH PIECES AND STIR IT, THEN ADD TAMARIND PULP(MIX WATER 

            TO THE PULP)  AND THE JUICE LEVEL SHOULD BE ABOVE THE PIECES. 

            CLOSE THE LID AND ALLOW IT COOK  ON HIGH FLAME .

  Ø  TASTE THE GRAVY  ADD SALT AND CHILLI POWDER  IF YOU FEEL THE   

            GRAVY  IS SOUR ADD MORE WATER TO THE GRAVY

  Ø  THEN REDUCE THE FLAME UNTIL THE FISH COOKS AND GRAVY 

            GETS  THICKER.   

  Ø  ADD GHEE AND OFF THE GAS.

  Ø  FINALLY GARNISH WITH CORIANDER.

NOTES:

·         ØSTIR THE PIECES CAREFULLY,SO THAT THE PIECES SHOULD NOT BREAK,

         OR INSTEAD CLOSE THE LID AND SHAKE THE VESSEL SO THAT EVERY-
         THING MIX WELL.