Too much pressure with settling down..in the new place, new job
Coming to the specifics, Debjani was threatening me to put this recipe, ever since she tasted the chaapa pulusu that I made for the very first time on the request of my ex-roomie venkat....
Good things come to people who wait, so here we go...
Supporting Facts and Figures
99% of the Bongs are chaapa (Maach) consumers, for us its more of a religion than just food...
Lats, my wifey loves fish, sometimes more than she loves me, thats well made (when its well marinated and fried)
Being a bong, its too difficult to stay away from 4 letter words, one of them being FISH :)
...I am not being too dramatic, but whenever 2 bongo bondhu's meet, a word of tribute is definitely given to this lovely coastal creation of God.
Jumping straight into the recipe now...folks
Chaapa Pulusu - Andhra Fish Curry
all do we need (Along with patience):
Any Fish, preferably (cat fish) 1 Kg, Mustard seeds -2 small tbsp,
Cumin seeds - 1 small tbsp
Ginger Garlic Paste - 2 Spoons
Tamarind pulp or paste 2 cups,
Onion - 1 big,
Curry leaf - 1 stem,
Methi powder-1/2 tbsp , in-case u dont have the powder (4-5 seeds should do),
Tomato 2,
Oil - 5 tbsp,
Turmeric powder - 1/4 spoon,
Coriander powder- 1 tbsp
Red chili powder -3 tbsps,
Salt (as per your taste, eat less salt, you'd get the Blood pressure from something other
than salt)
than salt)
- Use any utensil but should be wide enough to fit all of your fish in that as one layer. Preheat it for one minute and add oil, mustard and cumin seeds and ginger Garlic paste. If you can put shredded Ginger Garlic battered in a traditional way, that gives an extended taste
- After that add curry leaves and onion (cut in long big pieces), after 3 or 4 minutes add tomato.
- Keep warm and add tamarind paste and a 1 1/2 cup water, turmeric, red chili power. Cook for 20 to 25 minutes in medium heat.
- After you see the soup thickening add salt (you can add it any time), coriander powder, Methi (fenugreek powder), and fish (big pieces) one at a time (not over lapping) and cook for 10 to 15 minutes, till they are soft.
I always believe that you need to garnish, its like wearing shoes, its a hygiene factor, as you see in the picture, don't forget to put fresh shredded coriander leaves on the curry surface.
After this you just need to do one thing, EAT EAT EAT and finish it. Am sure your mouth's watering
A small word of advice, it tastes better the next day than it was on the first day.
...post the comments once you've made it
Cheers, Joyee
How it looks when done:
