Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Indian Chepala Pulusu - Andhra Fish Curry - చేపల పులుసు

The Hirshon Indian Chepala Pulusu – Andhra Fish Curry – చేపల పులుసు


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: The Generalissimo

Ingredients

Units Scale
  • 7 Tbsp. gingely (Indian sesame) oil
  • 1/4 tsp. black mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/4 tsp. whole fenugreek seeds
  • 3 dried red Indian chilies
  • 3 sprigs fresh curry leaves
  • 8 cloves minced garlic
  • 3 jalapeños, finely-diced
  • 18 shallots, peeled and finely-chopped
  • 1 lime-sized hunk of tamarind paste
  • 6 very ripe heirloom tomatoes
  • 1 tsp. turmeric powder
  • 2 tsp. Kashmiri red chili powder
  • 3 tsp. freshly-ground coriander powder
  • a large pinch of asafœtida
  • 1 1/2 tsp. Kosher salt
  • 1 lb. Tilapia pieces
  • 4 cups water (divided)
  • ***
  • FOR THE SPICE POWDER:
  • 1/8 tsp. fenugreek seeds
  • 1/4 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 1 tsp. black peppercorns


Instructions

  1. Heat gingely oil in a pan. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chilies and curry leaves. Fry until the curry leaves are crisp.
  2. Add in the garlic, jalapeños and finely-chopped shallots. Fry until they are lightly brown. The oil will bubble up – it’s ok, don’t panic!
  3. Soak the tamarind paste in 2 cups of hot water for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds (if not a seedless paste). Set aside.
  4. Puree tomatoes in a blender. Set aside.
  5. Add in both the tomato puree and the tamarind pulp. Add in turmeric, asafœtida, Kashmiri red chili powder and coriander powder (dhania). Add in the salt. Add 2 more cups of water.
  6. Simmer the gravy for 30 minutes, covered on a low flame and stirring once every 5 minutes. After 30 minutes the oil should start to float on top. That is a sign that the gravy has been cooked.
  7. Add in the fish pieces and let them cook for 7-8 minutes on low heat.
  8. When the fish is cooking, make the spice powder for the curry. Heat a heavy pan and dry-roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black peppercorns on a low heat for 5 minutes. Do not rush. Dry roast until everything starts to pop and brown. Remove from heat and cool on a plate.
  9. Once the mixture is cooled, grind it to a very fine powder.
  10. Add the powder to the pan. Simmer for a minute.
  11. Open the lid and add the tamarind water and give all a gentle mix. Remove off heat and serve hot with rice.
x
A One-Time Request - Please Like Us, Citizen!