Chapala Pulusu

No. of proportions : 5
Praparation time : 1 hr
Fish : 1 kg (diced)
Onions : 250 gms
Tomato : 250 gms
Oil : 100 gms
Mustard seeds : 20 gms
]Methi seed : 20 gms
Red chilli : 5 gms
Tamarind pulp : 50 gms
Jeera powder : 20 gms
Chilli powder : 20 gms
Turmeric powder : 20 gms
Salt : to taste
Ginger garlic paste : 50 gms
Lemon juice : 2 nos.
Curry leaves : 5 gms
Coriander chop : 5 gms
METHOD : Cut and soak fish in water with salt, tumeric powder, lemon juice and garlic ginger paste for few minutes and drain all the water. Heat the oil in a pot and add mustard seed, methi seeds, curry leave and red chilli whole and stir for a few seconds. Add the tamarind pulp and bring it to boil. Now add the fish dices to the curry cooked on low heat for 10 minutes. Let the sauce thicken. Finish it with chopped coriander.

Category:

Travel & Events

Tags:

• Chapala
• Pulusu

[Sunny9sin]

worst narration i ever seen .... better watch other videos waste of time

[harishrathnaala]

What's the sound at 9:36?

[thebloodsucker999]

OMG!

Chef isn't covering his mouth while coughing.

Anyways, won't the fish break down if we stir much. So should we leave it unstirred or stir it smoothly?

[SamSetti]

thanks for this detailed video. a question - shouldnt this curry be tangy? i see a lot of tomato and tamarind juice, but how about spice? is it being prepared for our guests from abroad? if so what additional ingredients and at what time during preparation should be added to get that traditional andhra taste?