Chepa Pulusu

  















Andhra food is one of the best among the Indian regional varieties& Andhra Pulusu,curries made in a spiced tangy gravy is something that anybody will fall in love once tasted....My monday afternoons, while working in Andhra, was often a sumptuous feast with most of my friends bringing something special for me....sympathy and love for the 'underfed' hostellite!!There would invariably be at least 2 people bringing cheppa pulusu/chepala pulusu as they call it,a spicy tangy fish curry...lip smacking.Most of the telugu people have fish or chicken or mutton on sundays...it is almost like a tradition....a pure vegetarian food on saturday(Lord Venketeswara 's day) followed by a nonveg feast on sunday,and a feast for me on Monday!!Chepa pulusu is something that becomes tastier the next day and you are guaranteed to lick the vessel clean the next day!!Chepa pulusu has thus become one of my most frequently made fish curry at home, a recipe that has been passed on to me by all those sweet telugu friends...So Three cheers to Andhra food and here is my recipe:

Ingredients

Fish- 500g(I have used seer fish.Generally cat fish is preferred)-cut inot pieces
Turmeric powder- 1/4 spoon
Coriander powder-2 tsp
Red chili powder-1 1/2tsp(u may reduce if u want it less hot)
Fenugreek powder- 1/4 tbsp
Garam Masala-1 tsp(cloves+cinnamon+cardamom+fennel+aniseed-powder)
Tamarind pulp-1 cup(=1tsp tamarind concentrate paste)
Onion-1large-chopped thin
Tomato- 1
Green chilli-4(slitted)
Mustard seeds-1tsp(optional)
Cuminseed- 1 tsp (optional)
curry leaves-1sprig
Oil -as required
Copra/Dessicated coconut/Fresh coconut-1tbsp
Coriander leaves-1 bunch-chopped
Salt-as required


Method:

Wash the fish pieces with salt and turmeric.Marinate it with a pinch of turmeric, chilli powder,and salt.

Heat oil in a large mouthed vessel.Add mustard,cumin and curry leaves.Once they have spluttered.Add onions and green chillies.Add tomato.Saute them for a 3 minutes till it becomes trasnsluscent.Add all the spice powders.Saute for a couple of minutes.Add the tamarind pulp or paste.(Add water if required).When the pulp cooks to a medium thick consistency add fish pieces and grated coconut.Add salt as required.Cook till the fish pieces become soft and well cooked on medium flame.Add a pinch of jaggery for a wonderful twist to the taste(optional).

Finally garnish with coriander leaves and enjoy with rice/roti/parathas.You may add raw mango pieces during the mango season,but reduce the tamarind accordingly.