ANDHRA STYLE FISH CURRY OR CHEPALA PULUSU

Todays recipie is Andhra style fish pulusu or Chepala Pulusu.

sometimes i use to remember my mothers reciepies and felt like missing her food.

One day i felt like better try to cook in the same way, finally i tried it and got the same taste.

I have some information about the live fish, in 2007 i went to Arizona, there u will find live fish in lots of varities, when i came back to minneapolis i started searching on finding the live fish.

In minneapolis ultimately i got a store where u can get live fish, dont expect much about the store in 1st visit u dont feel to enter inside but later u feel ok,on friday and saturday u can find live fish, like Tilapia, Cat fish, Mackarel, salmon and varities of shrimps and in general days u can find all the fishes but not live. prices are very reasonable.

I dont suggest Mackarel, but tilapia and especailly cat fish is superb for gravy or for fry.

Its called DRAGON STORE ORIENTAL FOODS, located in ST PAUL DOWNTOWN.

I got 1 big catfish already sliced in to pieces in the store.

I was so excited to cook this recipie and of course little nervous about the taste, but finally i can tell to everyone that its so easy to prepare this dish the only thing is wash it properly and start cooking with lots of interest and cook slowly so that fish will not break in to pieces and recipie comes out delish.

I hope this information is helpfull and everyone will enjoy this recipie.

My husband always says IAM THE BEST in making this dish.

INGREDIENTS :

4 Tsp oil

1 big size onion

1 tsp cumin seeds

4 green chillies

1 tsp Turmeric powder

3 tsp chilli powder

2 tsp coriander pwder

2 cinnamon sticks, 1 cardomom and 4 lavang

tamarind lemon size

3 tsp dry coconut powder

chopped coriander and chopped mint 1/2 cup

I always prefer to grind onion with masalas cinnamon, cardomom and lavang in to a paste, then squeeze some water from that paste.

cut chillies in ti tiny pieces

Take out the juice from the tamarind easiest way is keep th etamarind in a microwave safe bowl and cook for 2 min in that way u will get nice juice.

Take a big nonstick bowl or nonstcik pan. add 4 tsp oil in to the pan.

when u feel oil is hot then add cumin seeds, green chilli and onion paste, let this paste cook for 5-10 minutes, when u smell the paste u will get nice aroma from the onion paste. and when oil starts coming out of the paste add corainder and mint, let this cook ofr 3- 4 minutes.

Now add turmeric powder, chillie powder, corainder powder and salt after 2-3 min add cleaned fish pieces and allow them to cook for 5-10 mintues.

Now add tamarind juice to the fish and cook for 5-10 minutes (caution when u r adding tamarind juice add gradually dont add too much juice at one time , because if u add too much gravy it may become watery or it may taste tangy or katta or pullaga so take care.)

keep eye on the gravy and mix it carefully, u can see oil comes out of the juice and gravy starts thickening in the meanwhile u can taste the curry and if anything is less u can add now and cook for couple more min.

Finally add dry coconut powder and cook for few min and switch of the stove.

I hope everyone will enjoy this recipie