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Fish Curry Village Style | Fish Gravy Recipe Andhra Style | Fish Curry Recipe | Fish Curry | Chepala Pulusu Andhra Style | Rohu Fish Curry | Chepala Pulusu Recipe | Fish Recipe | Fish Curry by Spice Eats
Ingredients for Fish Curry:
- Fish- 1 Kg (Rohu, Trout, Asian Carp)
Onion-Tomato-Chilli Paste:
- Onion, quartered- 3 medium
- Tomatoes, quartered- 2 medium
- Green Chillies, cut- 3
Roasted Masala Powder:
- Coriander Seeds- 1.5 tsp
- Cumin Seeds- 3/4 tsp
- Methi Seeds(Fenugreek seeds)- pinch (1/8 tsp)
Tempering:
- Mustard Seeds- 1 tsp
- Curry Leaves- 15-20
Other Ingredients:
- Ginger Garlic paste- 2 tbsp
- Turmeric Powder- 1 tsp
- Red Chilli Powder- 5-6 tsp
- Tamarind pulp- 50 gm tamarind soaked in 200 ml water & strained
- Oil- 6 tbsp
- Salt- 2 tsp + 1/4 tsp for seasoning
Preparation:
- Soak 50 gms of tamarind in 200 ml of warm warm for 30 mins. Strain it to remove the seeds and get a thick tamarind pulp.
- Alternatively you can also use readymade tamarind paste but you will have to add less since that is more sour.
- Peel & quarter the onions and tomatoes, cut the green chillies.
- Add all these into a grinder/blender and blend into a smooth paste.
- Dry roast the items for the Spice Powder (coriander, cumin and methi seeds) in a pan on low heat for 2-3 mins. Remove onto a plate to cool and then grind it into a powder.
Process:
- Heat oil in a pot/pan and add the mustard seeds and curry leaves. Give a stir and then add the Onion-Tomato-Chilli paste. Fry on medium heat for 5 mins and then add the Ginger Garlic paste. Mix and continue to fry on medium heat for another 5 mins till the paste is cooked and no raw smell remains.
- Now add the Turmeric, Red Chilli Powder & salt, give a mix and continue to fry on medium to low heat for 3-4 mins till the masala is cooked.
- Add the tamarind pulp, give a mix and add 450 ml water. Give a mix and cover with a lid.
- Cook covered on low heat for 10 mins till the gravy is cooked & oil separates.
- Slide in the fish pieces side by side and gently stir them in the gravy.
- Cover & cook on low heat for 10 mins.
- Remove the lid and add in the roasted masala powder. Shake the pan gently to mix.
- Add salt for seasoning. Gently mix.
- Continue to cook covered on low heat for another 5 mins.
- The curry is ready to be served but tastes best when allowed to rest for a few hours and then consumed.
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