Cuisine: Andhra Pradesh state of India
Chepala Pulusu is one of the traditional recipes which has been passing down in our family since more than four generations.
Ingredients:
Fish slices – 1 kg
Salt – as required
Chili powder – 5 teaspoons
Onion (chopped into small cubes) – 5
Green chili (slit) – 5
Turmeric powder – ½ teaspoon
Oil – 6 tablespoons
Ginger garlic paste – 4 teaspoons
Tamarind (soak in water for 20 minutes and extract the juice) – sweet lime sized
Method:
Add salt and turmeric powder to the fish slices and wash thoroughly with water. Then, marinate the washed fish slices with little turmeric powder and salt. Meanwhile, Heat oil in a heavy bottomed broad clay vessel or any other broad vessel. Add chopped onion and slit green chilies. Fry until the onion turns slightly golden brown. Then add ginger garlic paste and sauté until the raw smell goes away. Add marinated fish slices and tamarind extract. Cook on low flame till the gravy thickens and the fish is properly cooked. The consistency must be liquidy, but thick. Serve Chepala Pulusu after cooled with hot rice.
Though Chepala Pulusu can be served immediately after it cools down, it will be more tastier if you let it rest for a couple of hours. By letting the curry rest for some hours, both the gravy and fish absorbs all the flavors and aroma of the tamarind and other tastes. Chepala Pulusu is traditionally served after cooled only and it must not be heated again. Chepala Pulusu stays good even for next day without refrigerating or heating.
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