Wednesday, July 2, 2008

Chepala Pulusu( Fish in a tangy spicy gravy)

Fish pieces(cut and cleaned) 4-5
Onion-2 medium sized ( if u want more gravy then u can add 1 more medium sized onion)Coriander seeds 2-3tsp
Ginger- 1.5" piece
Garlic- 5-6 pods
Cloves- 2-3
Khus khus (gasagasalu) - 1.5 tsp
Pepper- 7-8
Dalchini - 1" piece
Star anise- 1/2
Tamarind - size of a lemon
Turmeric powder- a pinch
Red chillie powder - as req (depends on the amount of spiceness u want)Salt - acc. to taste
Oil -4-5tbsp
Jeera - 1/2 tsp
Curry leaves - 1 or 2 springs
Green chillies- 2-3 slit
-Soak tamarind in water and keep aside
-Make a paste of onion, garlic, ginger, corainder seeds, cloves, cardamom, khus-khus, pepper, dalchini and star anise.
-Heat oil once the oil is hot add jeera and curry leaves and let jeera splatter. now add the paste and fry till the raw smell goes.
-Once the raw smell goes add red chillie powder, haldi powder salt and green chillies and let cok for another 3-4 min.
-Now add the fish pieces and cook for a further 4-5min.add the tamarind juice and let cook till oil floats on top.
-Garnish with coriander leaves and serve with rice.

NOTE:dont stir frequently after adding the fish as the fish might break


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berto xxx

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Anonymous said...

I like this blog. for real!

berto xxx

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