Nellore Chepala Pulusu is very famous in Andhra,it took the name of the region.....Even it is served all over the state with same menu name.....I'm from the same place,"Nellore".My mom is very good cook and she's having special hand in cooking non vegetarian, I thoroughly enjoyed my mothers cooking..............but still craving for...........this is the recipe of my Mom.........which is my fav...I want to share this recipe with you all.... who crave for the tasty recipe of Nellore Chepala Pulusu.......................
Ingredients:
5 medium pieces of Fish( I used Salmon)1/2 cup Red Onions(sliced), 1Tomato(sliced), 1/2 cup big chunks of raw mango(optional),Tamarind – lemon sized ball(soaked for 10min.),2-3tsp.Red chilli powder(adjust as per the taste), 1/4tsp.Turmeric powder, salt to taste, 1tsp.mustard seeds, 1tsp.2 springs curry leaves, 3tbsp.oil, 2 cups Water.
Msala Powder:
1tsp.methi seeds, 1/2tsp.mustard seeds, 1tsp. coriander seeds, 2 flakes of garlic. Dry roast all the ingredients except for the garlic and grind them into fine powder and then add garlic and crush it little and keep the powder aside.
Method:
Make thick tamarind pulp with 1/2 cup water and soaked tamarind and keep aside.In a pan heat the oil,once the oil is heated add mustard seeds and curry leaves. When the mustard seeds start spluttering add the onions pieces and saute them till soft, then add tomato pieces and raw mango pieces and Cook for about 3min. now add the tamarind pulp and 2 cups of water, cover it with the lid and let it come to boil. Then add salt, turmeric powder, Red chilli powder and mix well.Now add the fish pieces to the boiling gravy and cover it with the lid, cook on high flame for 10min. After 10min carefully turn the fish pieces and cook for another 15min. on medium flame, until the gravy comes to a saucy consistency(should not be very tick), now sprinkle the masala powder that we have prepared before, mix well and remove it form the flame...Serve it Hot with steamed rice........... This curry tastes even better the next day..............................as the flavors incorporate into the fish.
