If we talk about authentic Andhra food, then we speak of the spices and robust flavours. But, what makes Andhra cuisine unique and different from the rest of the country? Every region in the state has its own and distinct dishes and each region has its speciality.
If we speak of food and especially seafood then Nellore takes a front seat. Nellore Chapala Pulusu needs no introduction. It is spicy, flavourful and has everything required making a great dish. And, well, what can we say, us Nellorians are super proud of this specialty.
If you wish to learn how to make authentic Nellore Chapala Pulusu at home, continue reading to find out.
Ingredients For marination:
- 1 kg Fish
- ½ tbsp turmeric
- 2 tsp red chilli powder
- 1 tsp salt
For Tempering:
- ½ tsp fenugreek seeds
- 1 tsp mustard seeds
- 1 tspjeera
- 1 tsp black pepper
- 1 tsp coriander seeds
For the curry:
- Tamarind
- 1 large onion
- 3 green chillies
- 1 small raw mango
- 1 tomato
- Oil
- Curry leaves
- 2 cups of water
- 3 full green chillies
- Coriander leaves
- ¼ tsp fenugreek seeds
- ½ tsp mustard seeds
- ½ tsp turmeric powder
- 2 tsp red chilli powder
- Salt (As per taste)
Procedure:
1. For the first step, you need to marinate the fish. Take 1 kg fish and add turmeric powder, red chilli powder and salt. Mix it well and let it marinate for a while. Also, take some tamarind in a soak in a bowl of water.
2. Now, in a pan, take fenugreek seeds, mustard seeds and fry them. Once, they start making crackling sounds, add jeera, pepper and coriander seeds. After they are tempered well, grind them to a fine powder and keep it aside.
3. To make the curry, take a bowl or a vessel, pour some oil, temper some fenugreek seeds and mustard seeds. Once they are tempered, add onions, green chillies, curry leaves, tomatoes and fry them together.
4. Add turmeric powder, red chilli powder, salt and mix them well. To this, add raw mangoes, tamarind juice, water and fully slit green chillies. Cover and cook this for 10 minutes.
5. Now, add the marinated fish to this and cook it on a medium flame for 15 minutes.
6. Lastly, add the ground masala powder and give it a nice mix.
7. Garnish it will fresh coriander.
