Fish curry with tender tamarind leaves. Get the authentic Andhra taste with chintha chiguru chepala pulusu. It’s a real magical treat. Easy to cook mouth-watering chepala pulusu.
It’s Holiday Time:
It’s been a long time that I have posted some recipes. We went on a family holiday. It was so relaxing and rejuvenating and am all set for my routine again.
I have a whole lot of recipes in my hand and am going to post them for you. So here a recipe that will definitely blow your mind off!
Chintha Chiguru Chepala Pulusu – Authentic Andhra Fish Curry
Chintha chiguru chepala pulusu is a very special dish and different from the regular chepala pulusu that we cook. We use tender tamarind leaves to substitute the sourness of tamarind pulp that gives a different taste to this chintha chiguru chepala pulusu.
This tangy Chintha chiguru chepala pulusu (చింతచిగురు చేపల పులుసు) tastes great with hot rice and sliced onions. It tastes much tasty if eaten after 12 hours of cooking. As I have heard from my grandmom that chepala pulusu tastes the best after sitting for at least 12 hours.
step by step chintha chiguru chepala pulusu recipe
- Fish – 8 pieces
- Onions – 3 big
- Green chillies – 2
- Crushed Tender tamarind leaves – 1 cup
- Tomatoes – 2
- Ginger garlic paste –1 tbsp
- Red chilli powder – 1 ½ tsp
- Salt as per taste
- Mustard seeds – ½ tsp
- Cumin – ½ tsp
- Turmeric – ½ tsp
- Garam masala – 1 tsp
- Curry leaves – few
- Finely chopped coriander leaves – 1 tbsp
- Wash the fish pieces thoroughly till they are white, drain water and keep aside.
- Finely chop onions.
- Take a thick bottomed wide vessel and add oil and let it heat up.
- Once the oil is hot enough, add mustard seeds and jeera and let them splutter. Add the onions and fry till transparent.
- Add turmeric, curry leaves, slit green chillies and sauté for a minute.
- Add ginger garlic paste and mix well and cook till the raw flavour is gone.
- Add tomatoes and cook till soft.
- Add salt and mix thoroughly.
- Wash the tender tamarind leaves well and pat them dry with a soft towel. Now using your both hands crush them gently and keep aside.
- Add this crushed tamarind leaves, garam masala and cook for 10 mins till oil oozes out.
- Add enough water and mix well. Do not add too much water
- Now slowly place the fish pieces in the pan. Spread them evenly around the pan.
- Place the lid on and cook for 10 – 15 mins. Check the consistency and if you think it has become thick, add little water and just move the pan around without using spatula. The fish pieces might be disturbed if you use a spatula. However, if you are experienced in cooking fish, you can use it.
- After 15 mins, slowly turn over the fish pieces to the other side and cook for 10 more minutes. Actually when we add tamarind juice the fish pieces are all dipped in the gravy due to the tamarind juice and water that we add. Here as we are using tender tamarind leaves not much water is present in the curry.
- Simmer till the fish absorbs the gravy and is cooked properly.
- Garnish with finely chopped coriander.
** Crushing the tender leaves with your palms ensures that it will be cooked properly.