Recipe: Chapala Pulusu (Fish Curry)

Let me first start this post with some beautiful roses I got from a special someone 😀

{Click on the roses for larger version}

My Chapala Pulusu (Fish Curry) recipe was long over due. I am a great lover of my mom’s (and aunt’s) fish curry. It’s finger lickin’ good. Till date, I have prepared this dish only twice but it was totally awesome 😀

Back home, we usually prepare fish curry with local find…like Korameenu (not sure what it’s called in english…some say it is the Red Snapper. Any ideas?) and sometimes a Bochha. Since we don’t get any of these in the UK…we had to settle with Salmon.

Recipe Source: Ma

Preparation Time: 30-45 mins

Ingridients:

  1. A Wok
  2. Salmon (or any fish you desire) – 6 medium sized pcs, approx 3-4 inches each (If you are the one who likes to clean their own fish…you can but whole fish too)
  3. Oil – 6-7 Tbsp
  4. Yoghurt – 2 Tbsp
  5. Onions – 3 (finely chopped)
  6. Tomatoes – 2 (finely chopped)
  7. Tamarind Juice – 35 ml (Take lemon sized tamarind ball and immerse it in 35 ml of warm water)
  8. Green Chillies – 4 (Cut longitudinally)
  9. Ginger Garlic Paste – 1 Tsp
  10. Cumin Seeds – 1 Tsp
  11. Mustard Seeds – 1 Tsp
  12. Turmeric Powder- A Pinch
  13. Asafoetida – A Pinch
  14. Chili Powder – 1 Tsp
  15. Salt – According to taste
  16. Curry Leaves – 6-8 Leaves
  17. Coriander Leaves – Handful for Garnishing

Method:

First, wash pieces of fish thoroughly and marinate them for 10 mins in yoghurt, Salt (1 Tsp) and Turmeric Powder (a pinch). Later, wash and drain

Then add pinch of turmeric, chili powder, ginger garlic paste to the pieces and mix well. Leave aside for 20 mins

In the meantime, chop onions, tomatoes and chillies

Add oil into wok and let it heat. Add cumin and mustard seeds. Once mustards start to splutter, add chillies and curry leaves

Now add onions and allows them to turn golden brown in colour and then add asafoetida and mix well

Add tomatoes, turmeric powder, chili powder and mix well

When tomatoes turn soft, add tamarind juice and salt. Make gravy into a thick consistency. Do not dilute it with the tamarind juice. Remember…you are not making sambar 😀

Leave it to boil. Later add your fish pieces and leave on simmer for 10-13 mins.

Garnish with coriander and it’s ready to serve.

I do not have a picture to put up 😦 but it should look like this…

Pic Courtesy of http://www.torchofindia.com/images/

Please note that this is an ‘Andhra Dish’ so could be extremely ‘hot’ for some. Reduce the number of green chillies and it should be fine.

Enjoy!!!!

PS: New pics put up in my photoblog. Do take a look and let me know what you think 🙂 Cheers

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Wishes

Today is S’s Birthday and I am terribly busy. I baked a Banana and Walnut cake for him yesterday 😀 Yipppeeeeee. This will be just my second time…and it has turned out really good! The first time round..I baked a chocolate cake at a friend’s place…which was equally yummyy, but then she was guiding me each step of the way. I am thankful to Pras who not only helped me bake the cake but also for keeping the surprise a secret from S. He did not have a clue what was happening last night. ROFL! Somehow, I had this feeling that he knew what I was upto…but he didn’t!!!! I am sure he didn’t think I would bake a cake…I am the one who will order 😀 But the satisfaction I got after the end result was fantastic. It’s different…buying a cake and baking one. All your love, effort and hardwork goes into the one you bake…so it tastes even more delicious 🙂 I also made Vada with Coconut and Dried Red Chilli Chutney (the credit of which goes to Pras again) for breakfast, Chapala Pulusu (Smoked Salmon Fillet Curry-the credit of which goes to my mom) with Plain Rice for lunch, and probably S’s fav Peri Peri Chicken Indian Style for Dinner. Recipes will be coming up soon 🙂

Yup…the cake I baked 😀 and don’t worry…S is not 10 😀 There was no space to insert any more candles and looking at the cake…you can also say that I am not very good at decorating it either 😀