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Chepella Pulusu ( Tangy Fish Stew)

Chepella Pulusu ( Tangy Fish Stew)



This is a specialty of East Godavari District  in Andhra Pradesh, where fish is abundant and fresh. It is tangy and spicy and goes well with hot fluffy white rice and a dollop of ghee. Any fish can be used , however, it is best with river fish .

The health benefits of eating fish is now well known. It is a good dietary source of Vitamin D and important nutrients. It boosts mental health, reduces risk of autoimmune diseases and heart attacks and strokes. Fish is also known to prevent and treat depression. Be sure to include this wonder food in your diet.


Ingredients :

1 Kg any river fish ( sliced and cleaned)

3 big onions ( ground to a paste)

1 Tsp ginger – garlic paste

3 green Chillies ( slit length wise)

1 heaped Tsp Chilli Powder

2 heaped Teaspoons Dhaniya  ( Coriander) Powder

A pinch of Turmeric

Salt to taste

A lime sized ball of Tamarind (soaked in a cup of water and pulp removed)

A sprig of fresh Curry leaves

1/2 Tsp Fenugreek seeds

½ cup Oil


Method:

• Heat oil in a wok , when hot, reduce flame to simmer and add slit green chillies and fenugreek seeds. Let them crackle, then add curry leaves.

• After a minute, add the ginger garlic paste and the onion paste. Let it fry for a few minutes till the onion paste loses the raw smell and becomes light golden in colour.

• Add the chilli powder, dhaniya powder, turmeric and salt and fry till darkish brown.

• Add the tamarind pulp and stir. Add two glasses water and turn up the flame and bring to a boil. Taste for salt.

• Once it boils, add the washed and drained fish slices. Let it boil for 5 minutes and turn off the flame.

• Fish does not need to cook for long amounts of time. The gravy should be thick, but of pouring consistency.

• Tip : Once the fish slices are added , do not stir too much or the fish will disintegrate.

Serve hot with rice.

 


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