Thursday, July 17, 2014

Spicy Chepala Pulusu / Fish Soup

                         This is a traditional, ethnic dish of Andhra. Everytime when i eat this, i wonder how this simple dish was turning into a finger licking dish.The main secret in this dish is the amount of tamarind we use,the correct amount  will give the best taste.

  • 6 - 7 fish filets(i used giant perch)
  • 1 large onion paste
  • Big Lemon size Tamarind
  • Oil - 1/2 cup
  • Ginger-garlic paste - 2 tsp
  • Red chilli powder - 2  tsp (adjust as per your taste)
  • Green chilli - 4
  • Salt - as per taste
  • Fenugreek  seeds - 1/4 tsp (methi seeds)
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Curry  leaves  
  • Coriander leaves

  • soak tamarind in 1 1/2 cup of warm water and extract thick juice.
  • Heat oil in a wide vessel and add the methi seeds and let it brown.Add the curry leaves and stir for a few seconds.Add the onion paste and fry on medium heat till the onion turn golden brown. 
  • Add ginger-garlic paste and fry for 5 min. Add the turmeric powder,coriander powder, cumin powder,  red chilli powder and salt and fry for a minute. 
  • Add the tamarind extract and bring it to boil.Now carefully place the fish pieces in the vessel (fish filets must be covered with tamarind extract, otherwise add some water) and cook covered for 5 min, add the green chillis. Turn the fish pieces over.Do not stir too much, the fish pieces break.
  • Cover and cook on low heat for 10 min. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.
  • It will taste good the next day or serve after 2-3 hrs.

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