Mamididaya Chepala Pulusu/ Fish Curry with Raw Mango

Pulusu means a saucy gravy with tamarind juice, adding fish and mango to it make it so special. I want to share this recipe with you all, who crave for the tasty Chepala Pulusu.......................You can also find the recipe for "Nellore Chepala pulusu" Here.

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,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.

Methadalu/Chinna Chepala Kura(Eguru)/Fresh Anchovies curry

I love to have non-vegetarian food almost every day, but we confined your self to eat only once in a week(it's mostly on Sunday)....On Sunday I made a visit to Asian Stores near my place and bought some fresh Anchovies(Methadalu) and cooked this delicious curry........So, I wanted to share the recipe with you all...........

Ingredients:

• 1/2lb. Anchovies(cleaned), 1/2 Onion (roughly chopped), 1 Tomato(diced), A Small Berry Sized Tamarind (soak in 1/4 cup of water for 15min., and squeeze in to make tamarind juice), 1/4tsp. Turmeric, 11/2tsp. Red Chilli Powder, Salt to taste.

Masala Powder:

• 1/4tsp.Mustard seeds, 1/4tsp.Methi seeds, 1/2tsp.Coriander seeds, dry roast them on medium flame until they turn light golden brown in color, now add 2 cloves of garlic and grind them to a fine powder.

Seasoning:

• 3-4tsp.Oil, 1/2tsp.Mustard seeds, 2 Spring Curry Leaves.

Method:

• In a wide pan add oil, once it's hot add all the seasoning ingredients, once they start to splutter add onions and fry until they are translucent, then add tomato and fry for a min., then add salt, red chilli powder, turmeric and tamarind water and cook until the curry comes to a boil, then add the fish pieces, cover with the lid and cook until the fish is 3/4 cooked(it takes appro.5-7min.), now remove the lid and cook until the curry comes to a thick gravy consistency, then add ground masala powder and give it a gentle stir and close it with the lid and turn the heat off.
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  This tastes heavenly if we add home made butter at the end, after turning the heat off.....Serve this curry with Steamed rice.

Chepala Vepudu/Fish Fry

The word Chepalu(Fish) make me drool.......I enjoy having fish every dady, never got bored of sorts.....this is one simple and tasy fish fry that I have done yesterday, I learnt this from my Mom......

Ingredients:

1lb. Fish(I used Tilapia), 1/4onion(grind in to paste with out adding water), 1/2tsp.ginger&garlic paste, 1/2tsp.red chilli powder(adjust as per the spice levels), 1/4tsp.turmeric powder, salt to taste, 2tsp.oil(for shallow frying), 1tbsp.cornstarch.

Method:

Cut the pieces into desired sizes, add all the above ingredients to the fish pieces except for the oil, mix well that all the pieces are coated well by the masalas and keep them aside. Heat the pan, add the oil, once it is hot, add the fish pieces to the oil and fry them for 5 min. on each side or until they turn light golden brown on each side(keep the flame on medium because the onion paste gives brown color fast but the fish will not be done). serve them with Rice and Sambar.....

Fish Curry with Coconut Milk (Kerala Meen Curry)

Crispy Fish Fillets

This is the latest experimentation from my kitchen.....need not worry, it's delicious with little tinge of mint and coriander spread.....infused with Indian flavours.......

Ingredients: 1lb.tilapia fillets(as I ran out of them I used salmon here), 3tsp.mint chutney(store bought), 2tsp.coriander chutney(store bought), 1/4tsp.red chilli powder, salt to taste, 5tbsp.flour, 1/2cup,bread crumbs, 1/4tsp. freshly ground black pepper, oil for shallow frying.

Cut the fish length wise in desirable size and wash them, add chilli powder,salt and mix well and keep them aside for a while, then apply coriander and mint chutney on the fish pieces and then just dust them with flour and roll them in the bread crumbs. In a pan take little oil, once it is hot add the fish pieces in batches and shallow fry them on medium heat....complete frying the rest of the pieces, these can be serves as appetizers.....

Fish Fry

Nellore Chepala Pulusu (Nellore Fish Curry)

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.