Showing posts with label fish curry. Show all posts
Showing posts with label fish curry. Show all posts

Thursday, March 17, 2016

Andra Style Rawas/Indian salmon fish curry( chapala pulusu)

Chapala pulusu

I have always been a huge fan of seafood. I love kingfish, prawns, mussels, shrimp, crabs, lobster, name it. It probably has something to do with growing up in coastal area; different types of fish curry are a way of life there and I've been eating them since I was a child. I also love fried fish...JUst love it. I could eat fish fry every single day without growing tired of it (my wallet would grow tired of it first ;) )


  • For the marinade:

  1. 10-12 Pieces of Rawas fish or about 500 grams 
  2. 1/2 tsp Turmeric powder
  3. 1tsp Salt
  4. 1tsp lemon juice

  • For the gravy/pulusu:
  1. 1/4 tsp Methi seeds
  2. 1/4 tsp mustard seeds
  3. 3 tsp Red chilly powder
  4. 1/2 tsp Turmeric powder
  5. 1/2tsp Pepper powder
  6. 2tsp Coriander powder
  7. 1 Spring Curry leaf
  8. 3-4 Green chilly,chopped
  9. 1tbsp Ginger Garlic paste
  10. 1 big onion finely chopped
  11. 3 Tomatoes Pureed
  12. 1 small marble sized ball of tamarind soaked in 1/4 cup of water
  13. 1/2 cup Gingelly oil or any vegetable oil
  14. Salt to taste

  • Marinate the fish pieces with little salt,turmeric powder and lemon juice
  • Soak tamarind in 1/4 cup of warm water for about 5 minutes.After 5 minutes make a pulp by squeezing the tamarind well. Strain the pulp and set aside.
  • Puree 3 tomatoes with 2tbsp of water and set aside.
  • Heat oil in clap chatti or pan,Add some mustard seeds, fenugreek seeds and curry leaves.Fry until the curry leaves are crisp.
  • Next add onion followed by chopped green chillies, ginger- garlic paste and salt .Fry till they are light brown.
  • Add in all the dry spices one by one and fry for couple of seconds.
  • Now add pureed tomatoes and tamarind pulp and 1/2 cup of water.Simmer the gravy for 10 minutes.
  • Add marinated fish and let it cook for 7-8 minutes on low flame.Remove off the heat and enjoy it with steaming hot rice.

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