- 1 kg fish - cut into medium size pieces
- 1 onion - 1 chopped thinly,
- 1 onion pasted with a stick of cinnamon
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 4 green chillis slit lengthwise
- 3 medium size tomatoes diced
- 1 6 inch long Tamarind strand
- 1 bunch of coriander chopped finely
- 2 tbsp of Red Chili Powder (I used Kashmiri Chili Powder)
- 1/2 tsp of Turmeric Powder
- 1 tsp of Garam Masala powder
- Oil 5-6 tbsp
- Salt to taste
‘Chepala’ means River fish or Fresh water fish. An awesome (pulusu) dish made with fish and tangy tamarind sauce is the traditional delicacy of Andhra Pradesh.
Clean the fish pieces. Marinate it with 1 tbsp ginger paste, 1tbsp garlic paste, turmeric powder and 1 tbsp chilli powder. Keep the fish marinated for minimum 1hr. More you keep it marinated the tastier the fish gets.
In a bowl add the tamarind piece and chopped tomato. Pour 1 cup boiling water and make a pulp with hand. Strain and keep aside the juice.
Heat the oil in a heavy bottom frying pan (kadhai). Fry the marinated fish pieces until lightly brown. Once done, keep aside the fried fish.
In the same oil add the chopped onions. When the onion turns golden brown add the slit green chilis. Fry for 30 seconds. Now add the remaining ginger & garlic paste and stir fry for another minute. Now add the onion paste, remaining Chili Powder, Garam Masala and salt as required. Fry till water separates.
Off the stove and let the mixture become cold. Once cold paste the mix in a electric mixer.
On the gas and heat the same pan and add the paste from the mixer. Add 2 cups of water and bring to boil. Now add the mix of tomato & tamarind juice. Cook with lid for 5 minutes and then add the fish.
Cook with for another 5 minutes. Add little water if required.
Your Chepala Pulusu is ready. Garnish with chopped coriander. Serve cold with hot steamed rice.