Andhra Style Chepala Pulusu Recipe

 



Fish Curry | Andhra Style Chepala Pulusu | How to make Fish Curry with fish masala podi

An Andhra-style Fish curry, prepared with the right proportions of masalas, makes it taste heavenly. This aromatic Fish curry is very simple to make.

Generally in South India, this recipe is made in various ways using Tamarind juice. Each recipe has a distinctive taste and smell. But the Fish curry that my grandmother makes is very unique as she blends different spices together, powders it instantly and adds it to the curry in the end. So I am sharing my grandmother’s special recipe with you all.

In yesteryear Andhra Fish recipes, garam masala was not used as much but later they started using it in the curries. Andhra Fish curry is known for its hot and sour taste, it tastes excellent with steaming hot Rice, Idli and Dosa.

Tips

FISH:

  1. I have used Indian Salmon for this curry, you can use any variety of your taste.

  2. Clean the Fish 3-4 times with rock salt to get rid of the fishy smell.

GRAVY:

  1. We need a generous quantity of Oil, for the curry to taste good.

  2. If you want to get more gravy, use more Onion puree along with the other masala ingredients.

  3. Adding the right proportions of Salt, Red Chilli powder and sourness and allowing it to cook on a low flame until the Oil floats on top makes the Fish Curry delicious

  4. After adding the Fish pieces, leave it to cook until the Oil floats on top. Do not stir frequently, you may break the fish pieces up.

  5. Fish curry always tastes better the next day.





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