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Chepala pulusu, a traditional south indian andhra style fish curry made using fish pieces and tamarind extract. It is a very popular fish curry commonly called as fish pulusu in south indian Telangana and Andhra regions.
1. To make spice powder for the curry heat a heavy pan and roast fenugreek, cumin, coriander and mustard seeds and black pepper on a low flame for 5 minutes. Remove from heat and cool on a plate. Once the mixture is cool, grind to a very fine powder
2. Soak the tamarind in 2 cups of water Let it soak for 20 minutes, then make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds and keep aside
3. Puree tomatoes in a blender and keep aside
4. Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan, add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves, fry until the curry leaves are crisp.
5. Add chopped garlic, chopped green chillies and chopped onions. Fry till they are lightly brown
6. Add in the tomato puree and the tamarind pulp then add turmeric powder, red chilli powder and coriander powder cooked till oil come up then add water
7. Simmer the gravy for 20 minutes covered on a low flame stirring every 5 minutes once after 20 minutes the oil would start to float on top then add fish cooked about 8 minutes
8. Add the powder to the gravy and simmer for a minute
9. Your Chepala Pulusu is ready!
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