Andhra Chepala Pulusu

special Andhra Style Chepala Pulusu (Fish Curry) recipe, incorporating the modification to the first point in the instructions and including the addition of ground tomatoes for a richer flavor:

Fish Curry | Andhra Style Chepala Pulusu

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Servings: 4

Ingredients

For the Gravy:

• 500 gm Fish pieces (Indian Salmon or preferred variety)
• 1/2 cup Oil
• 2 sprigs Curry leaves
• 2 Onions, blended into a paste
• 4 Green Chillies, blended with onions
• 1 tbsp Ginger-Garlic paste
• Salt to taste
• 1/2 tsp Turmeric powder
• 1 tbsp Red Chilli powder
• 1 tbsp Coriander powder
• 1/4 cup Tomato pieces, ground into a puree
• 1/2 liter Water
• 200 ml Tamarind Juice (extracted from 50 gm Tamarind)
• A small bunch of Coriander leaves, chopped

Instructions

1. Prepare the Tomato Puree:
   • In the same blender, grind the tomato pieces into a smooth puree.
2. Prepare the Onion-Chilli Paste:
   • Blend the onions  Coriander seeds, garlic, cumin seeds into a smooth paste in a blender.
3. Cook the Gravy:
   • Heat oil in a large pan over medium heat. Add curry leaves and fry for a few seconds.
   • Add the onion-chilli paste to the pan. Sauté until the onions are golden brown.
   • Stir in the ginger-garlic paste, cooking until fragrant.
   • Add the ground tomato puree and cook until the oil begins to separate from the mixture.
   • Add green chilies.
   • Mix in the turmeric,  salt, and red chilli powder, and fry for a minute.
   • Gently arrange the fish pieces in the mix. Reduce the heat to low and let simmer undisturbed until the oil surfaces, about 15 minutes.
   • Pour in the tamarind juice followed by the water, and bring to a vigorous boil.
   • Once the gravy has thickened and oil floats on top, sprinkle the freshly made Fish Masala Powder over the curry and add the chopped coriander leaves. Stir gently to combine without breaking the fish pieces.
4. Final Touch:
   • Allow the curry to simmer for an additional 5 minutes to meld the flavors.
5. Serve:
   • Serve the Fish Curry hot, ideal with steaming rice, idli, or dosa for a delightful meal.

Tips:

• Cleaning the fish with rock salt before cooking helps eliminate any fishy smell.
• This curry typically tastes even better the next day as the flavors deepen.