April 28, 2007

Chepa Pulusu (Fish cooked in Tamarind sauce)

Yesterday i prepared a famous Andhra style fish gravy (Chepa Pulusu), which is my mother's very specialty recipe. We will cook the fresh fish fillets in tamarind juice and some ground spicy powders. We can say that its a healthy and low calorie recipe also. More than other non veg, i prefer fish. Its good for health. This fish gravy tastes great next day. Because by that time, the fish pieces observes the little quantity of tamarind and spicy juices. I assure that everyone will enjoy this chepa pulusu. Here is my recipe:


Ingredients :

8 fish fillets of Tilapia
3 tbsp oil
1/2 tsp jeera
1/2 mustards
1/2 tsp methi seeds
few curry leaves
1 finely chopped onions
1/2 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder
salt as per taste
1 big lemon-sized tamarind (soak tamarind in 2 cups of water and extract thick juice)
Fresh finely chopped coriander leaves for garnish
1 tsp whole garam masala powder

For Masala Paste :

1 Onion (Cut into 6 pieces, roast them in 1 tsp of oil)
1 tbsp jeera (roast them and make the powder)

Method :

1. Make the jeera and onion paste with help of 2 tbsp water and keep aside.

2. Take the tamarind extract into a bowl, add turmeric powder, ginger garlic paste, red chilli powder and above onion paste and salt, mix well with your hand and keep aside.

3. Heat oil in wide vessel, add jeera and mustards, let them splutter. Add methi seeds, fry for few seconds, add curry leaves and chopped onions, fry till onions become lightly golden colour on medium flame.

4. Now add above tamarind mix to this talimpu and bring it to a boil. Now carefully drop the fish fillets into gravy and cook covered for 5 minutes. Turn the fish pieces slowly,add garam masala powder, mix gently, cover and cook on low heat for more 10 minutes. Let the gravy thicken or till oil leaves the edges of vessel. Adjust the salt and turn off the heat and garnish with coriander leaves.

Note : Do not stir too much of fish pieces otherwise pieces may brake. Serve it after couple of hours for best taste. Serve with hot rice. Taste will be awesome.
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