In telugu Chepa means fish, pulusu means curry so in this post i will be showing one of the traditional fish curry. Why i say traditional is this curry or recipe is straight from my village/native and my grandmother sisters used to prepare such simply curries and serve us when we used to visit there houses :) As i dont like cooking much i used never concentrate on how they prepare such yummy dish. I'm always the first to njoy food cooked by someone else... ;) but now since i'm married and my hubby being a non vegetarian lover i wanted to learn this simply authentic dish but this time i never learnt it from my grandmother but i learnt it from my cousin :) Yes i'm in my cousin's place right now for a week and she prepared chepala pulusu for me :)
So i didnt wanted to miss showing you guys this simplest curry so i troubled her while cooking by taking snaps ;)
My cousin took me to Asian market in texas. In this market my cousin told that they catch live fish and give us as it would be fresh coz rest would have usually been frozen and i was intertested in watching how they catch the live fish :) We went there at 1 in the afternoon(though it was already lunch time and we were yet to buy fish) and my cousin asked for live Cat fish.The shop person took us to the aquarium and we had to select the fish, later we told him to cut it into small pieces so we bought the 2.2 pounds cat fish and head to home to start preparing.
So here i am showing how to prepare fish curry :)
Fish : 1 Kg
Tamarind Juice : 1 Cup
Onions : 2 Chopped
Coriander : Chopped
Ginger Garlic paste : 1tbs
Red chilli powder : 2 tbs
Dhaniya Powder : 1 tbs
Pepper Corns : 2 tsp
Cumin seeds : 2 tsp
Garam Masala powder : 2tsp
Oil : 5tbs
Salt to taste
* Soak the Tamarind in water and get the pulp out of it.
* Grind the pepper corns and cumin seeds and make it a fine powder.
* Heat Oil in a pan, add the curry leaves,add the grinded pepper corns and cumin seeds powder.
* Add onions and a pinch of salt by this way water in salt comes out and allows it to cook nicley and saute it nicely till onions turn brown and then add gingergarlic paste and saute for 2mins.
*Add the chopped coriander saute for another 2mins and then add redchilli powder and dhaniya powder and saute it.
*Now add the tamarind pulp to it and allow it to boil and also add salt according to the taste. Take care not to have all the water evaporated.If the water is less then add a little bit more water and wait for the gravy to come together.
*Taste the gravy and if it is cooked about 90% add the fish to it and close the lid and let it boil for 15mins.
* Once its done in the end add the garam masala to the gravy and stir it.
Chepala pulusu is ready to serve. Serve with steamed rice and relish it :)
~ By adding the pepper corn and cumin seeds powder in oil it brings out the aroma of the spices.
~ You can add any fish of your taste to the dish.
Do let me know how it was.