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Authentic Korameenu Chepala Pulusu Recipe | Fish Pulusu Recipe

| nonvegetarian

  • Prep Time 10 Mins
  • Cook Time 40 Mins
  • Servings 6

Ingredients

  • For Onion Chilli Paste:
  • 2 Onions
  • 3 Green Chillies
  • For Methi Masala Podi (Fenugreek Spice Powder):
  • ½ tsp Fenugreek (Methi) Seeds
  • 8-10 Dry Red Chillies
  • 1 tbsp Coriander Seeds
  • 15 Garlic Pods
  • For Chepala Pulusu (Fish Curry):
  • ½ cup Oil
  • 1 tsp Mustard Seeds
  • 2 sprigs Curry Leaves
  • Ground Onion Chilli Paste
  • 1.5 tbsp Ginger Garlic Paste
  • 3 Tomatoes (cubed)
  • ½ tsp Turmeric Powder
  • 2.5 tbsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • Salt (to taste)
  • Tamarind Pulp (extracted from 100 gms Tamarind)
  • 1.5 litres Water
  • 700 gms Korameenu Fish (Murrel)
  • Ground Fenugreek Spice Powder
  • Coriander Leaves (chopped)

Instructions

  1. Heat Oil: 1). Heat ½ cup of oil in a heavy-bottomed pan. Add mustard seeds and let them splutter.
  2. Add Curry Leaves and Onion Paste: 1). Toss in curry leaves, followed by the ground onion chilli paste. 2). Sauté on medium heat until the oil begins to separate from the mixture.
  3. Incorporate Ginger Garlic Paste: 1). Add ginger garlic paste and fry well until the raw aroma disappears.
  4. Cook the Tomatoes: 1). Add tomato cubes and cook until they soften, releasing their juices.
  5. Add Spices: 1). Mix in turmeric, red chilli powder, coriander powder, and salt. Fry the mixture until the oil starts to float on top.
  6. Add Tamarind Pulp and Water: 1). Pour the tamarind pulp and 1.5 litres of water. Stir well and bring to a boil. 2). Cook on medium heat until the oil floats to the surface, intensifying the flavours.
  7. Add the Fish: 1). Gently slide the fish pieces into the simmering gravy. 2). Cook for 15-20 minutes on low heat, allowing the fish to absorb the masala. Avoid stirring too much to prevent the fish from breaking apart.
  8. Finish with Menthi Masala Podi: 1). Sprinkle the ground fenugreek spice powder over the curry for a burst of aroma and authentic flavour.
  9. Garnish: 1). Top with fresh coriander leaves and switch off the heat.