Chepala Pulusu (Fish Gravy Curry)

Chepala Pulusu Andhra Style:

Chepala Pulusu is a popular dish for non vegetarians in andhra region.
Generally its spicy compared to other dishes and is served with rice in
all special occasions like lunches, dinners, get together party,etc.


INGREDIENTS;

Fish Fillets -10(medium size)
Onion -1large
Green Chilli-4
Ginger Garlic paste-1tspn
Turmeric power-1/2tspn
Red chilli powder-1tspn
Coriander powder-1tspn
Garam Masala powder(homemade or readymade)
Bay Leaves-2 small/1large
Salt to taste
Tamarind paste-1tspn
Water-1-2cups
Oil- 2tbspn
Mustard Seeds-1/2tspn
Cumin seeds-1/2tspn
Curry Leaves-10
Cilantro-2tbspn

PROCESS:

Wash fish fillets and drain all water and sprinkle some salt and keep them aside.
Slice the onion and grind to paste.
Heat a wide pan ,add oil , add bay leaf and  tadka/popu ingredients .
As they splutter add green chilli and saute for 1min and add onion paste.
On medium-low heat saute onion paste till it looses raw flavor and turn light brown.
Keep Stirring to avoid sticking to pan.Takes around 10-15min for it cook.
Once add add, ginger garlic paste and saute for 2min.Add desired salt for the dish.
Now add all the powders(chilli,turmeric,garam masala,coriander) and fry for 3min.
(Add  chilli powder as desired according to your taste).
Now add fish fillets and cook for 2-3 min on each side(depending on type of fish).Very gently turn the other side.
In a bowl add tamaring paste and 1cup of water, mix well and add this to pan.
According to the consistency desired can add 1 to 1.5cup water for the gravy /pulusu.
Cover and cook for 10-15min on low.keep checking and don't stir to often as they become mushy.

Gently shake the pan by holding on two sides .Check fillet to seek if its cooked and soft .
Add chopped cilantro and turn off.Transfer into serving bowl and serve it warm with white rice.

Chepala Pulusu Ready..Andaru try cheyandi and family tho enjoy cheyandi.:)

Kodiguddu kura( Egg gravy curry)

Boiled Egg Gravy Curry.

INGREDIENTS:

Boiled eggs-4
Onion 1 large
Tomatoe-2 medium
Green chili-2(acc to taste)
Ginger garlic paste-1tspn
water-1cup
Garam Masala powder-1/2tspn
Red chilli Powder-1/2tspn
Coriander Powder-1tspn
Salt to taste(1tspn)
Oil-2tbspn
Cumin seeds-1/2 tspn
Mustard seeds-1/2tspn
Turmeric powder-1/4tspn
Curry Leaves-6


PROCESS:

Boil eggs , peel skin off and keep them aside.
chop tomatoes and grind to paste.(can use canned tomatoe paste-2tspn)
Slice onions and grind them to rough paste in a grinder/mixer
Take a non stick pan ,add oil and when its warm enough add
tadka/popu ingredients and as they splutter add slitted green chilli
and onion paste and saute for about 10-15min on low , by stirring
for every 2-3min.Once the oil separates and onion paste is cooked,
add tomatoe paste and saute for 5min on medium heat till oil separates.
Now add all the spice powders and fry for 2min and oil separates.
Add boiled eggs in this gravy and cook for 5min ad 1cup water,salt,
cover and cook for 5-10min.Check for the consistency you desire and
finally add chopped cilantro and turnoff gas.
Serve egg curry with warm rice and ghee.