My take on Andhra’s famous fish pulusu or fish curry.Specially Nellore fish pulusu or fish curry.
Ingredients for Andhra Chepala Pulusu or Andhra Fish Curry or Meen Curry
1) Fish Pieces ( I have used Salmon)
2) Tamarind Juice
3) Ginger garlic paste 2 Tbsp
4) Green Chillies 5-6
5) Onions 2
6) Turmeric Powder 1/2 tsp
7) Coriander powder 1 tbsp
8) Chilly powder 1 tsp
9) Methi powder 1/4 tsp
11) Curry Leaves
12) Coriander leaves
13) Tomatoes 1
14) Coconut paste or coconut milk
15) Lemon 1
Use ingredient amounts according to your taste.
Making of Andhra Chepala Pulusu or Andhra Fish Curry
Clean fish and cut into pieces. Add salt , turmeric powder and lemon juice to fish and keep it aside for 5 minutes. Rub salt on fish and wash fish again.
Now marinate fish with salt, lemon juice, turmeric powder, ginger garlic paste, chilly powder. Keep it aside for 20-30 minutes.
Take a pan and add oil. Add curry leaves and mustard seeds and when they splutter add cumin seeds and fry for few seconds.
Grind one onion into fine paste. Now add chopped onions to the pan along with green chillies. When onions turn transparent add ginger garlic paste and onion paste.
Fry for couple of minutes. When oil starts to come out of the paste add tomatoes.
You can either chop tomatoes or puree them. I had pureed them.
Now fry till oil comes of the tomato paste and add turmeric powder, coriander powder, chilly powder and fry few minutes. Add tamarind paste and fry for a minute. Now add water and salt. Let ot boil. Don’t add too much water . You can adjust water after adding fish pieces.
Let tamarind mixture come to a boil. Cover pan with a lid and wait till it boils. Now check for taste adjust if anything is necessary.
Now add marinated fish pieces and reduce the flame. Cover the lid and cook on slow flame till fish pieces are cooked.
Don’t stir continuously. Fish pieces will get damaged.
When oil floats on top and fish is cooked , chepala pulusu is ready. Now add methi powder and mix.
At this point you can add chopped coriander leaves and serve.
This part is optional .
I have added coconut milk to chepala pulusu. Mix it again. Check for taste. Please note adding coconut milk reduces the spice level of fish pulusu. Use accordingly. Adjust spice levels. Add salt or chilly powder if necessary.
If you don’t add coconut milk chepala pulusu will stay fresh for 2 -3 days. But if you add coconut milk you have to refrigerate it.
After adding coconut don’t boil the fish pulusu . Simmer for few minutes and you are done.
Andhra fish pulusu or andhra chepala pulusu is ready. Enjoy !!!