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.

Masala Peanuts

Ingredients:

• 1cup Peanuts, A pinch asafoetida, 2tsp.Besan, 2tsp.Rice flour, 1tsp.Chili Powder, 1/4tsp.Pepper Powder, 1/4tsp.Turmeric powder, Salt to taste, Oil for deep frying.

Method:

• Mix all ingredients, except oil. Sprinkle 1-2 tbsp.of water and make sure the paste is well coated to the peanuts. Deep fry them in hot oil. While adding peanuts in hot oil, lightly oil the hand(it will help to loosen them with your fingers and avoid lumps). fry them in the oil til they are light golden in color, fry them in batches, do not keep mixing, otherwise the masala drops off in the oil. Take out on a paper towel and let them cool, peanut get crunchy when they are cooled.........

Vankaya Tomato Curry/ Eggplant and Tomato Curry

These days I'm ringing myself around comfort food.....this is one of the best and typical Andhra curry, like any other curry it also has many variations, but this is my version, which is an altered version of vahchef......

Ingredients

• 1lb. Eggplant(purple kind, cut into 1''pieces), 1Medium Onion(chopped), 2Tomatoes(diced), 3tsp.Oil, 1/2tsp.Mustard and Jeera each, 2Spring Curry Leaves, 2tsp.Red Chilli Powder, 1/4tsp.turmeric powder, 3/4tsp.Dhania Powder, Coriander leaves for garnishing, Salt to taste.

Powder: Dry roast 2tsp.Pea nuts and 2tsp.Sesame seeds and grind them to a fine powder.

Method:

• In a pan heat oil, once it is hot, add jeera and mustard, once they start to splutter add curry leaves and onions and fry til the onions are translucent, then add tomatoes, eggplant pieces, salt, turmeric, red chilli powder, coriander powder, 1/2cup water, close it with lid, cook on medium heat until the eggplant pieces are totally cooked, now adjust the spices and add the ground peanut & sesame powder and cook for few seconds, then remove from the flame and garnish with coriander leaves.....this will go good with steamed rice and roti.