Spicy Nellore Chepala Pulusu

Spicy Nellore Chepala Pulusu – Andhra Fish Curry

Nellore Chepala Pulusu. Tangy Andhra Style Telugu Fish curry in tamarind Sauce.

Nellore Chepala Pulusu – Andhra Style Telugu Fish Curry – I first saw about this recipe on a cooking show run by Chef Venkatesh Bhat. I love regional recipes a lot. They can’t be beat any day. On top of that, the Chef mentioned that he learned the Nellore Chepala Pulusu recipe at the farm house of the legendary actor Akkineni Nageswara Rao. The chef said that he loved this Nellore Chepala Pulusu fish curry. That was good enough to get me cooking. I have made it several times now and we love this Nellore Chepala Pulusu recipe at home too. Nellore Chepala Pulusu is tangy, spicy and finger licking good. The original Nellore Chepala Pulusu recipe did not have pepper and coriander but a lot of cookbooks mention it. I have made it both ways and I think the addition of pepper adds a little earthiness to the dish. Here is my adapted version of Nellore Chepala Pulusu – ANR Style.

Here is the video recipe of how to make Spicy Nellore Chepala Pulusu – Andhra Fish Curry

Heat 4-6 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Lots of curry leaves. I used about 3 sprigs. Fry until the curry leaves are crisp.

Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.

Soak a big lemon size tamarind in 2 cups of hot water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.

Puree 6 tomatoes in a blender. Set aside.

Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cup of water.

Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.

Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.

When the fish is cooking, lets make a spice powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. If you are doing more than this quantity, dry roast everything separately.

Once the mixture is cooled, grind to a very fine powder.

Add the powder to the pan. Simmer for a minute. Remove Nellore Chepala Pulusu off heat and serve hot.

Serve Nellore Chepala Pulusu with hot rice. Left overs can be stored in the refrigerator and tastes heavenly the next day.

Here is a printable recipe for Nellore Chepala Pulusu.

Main Ingredients

• 4 tablespoon gingely (Indian sesame) oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 3 dried red chillies
• 3 sprigs curry leaves
• 8 cloves minced garlic
• 4 green chillies
• 15 - 20 shallots (small onions)
• 1 lime size tamarind
• 6 very ripe tomatoes
• 1 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 3 teaspoons coriander powder (dhania)
• 1.5 teaspoon salt
• 500 grams fresh water fish with bones
• 4 cups water (divided)

For the Spice Powder

• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper

1. Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Fry until the curry leaves are crisp.
2. Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.
3. Soak a big lemon size tamarind in 2 cups of hot water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
4. Puree 6 tomatoes in a blender. Set aside.
5. Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cups of water.
6. Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.
7. Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.
8. When the fish is cooking, lets make a spice powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a very fine powder.
9. Add the powder to the pan. Simmer for a minute. Remove off heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 1 hour
• Category: Non-Veg
• Cuisine: South Indian

Main Ingredients

• 4 tablespoon gingely (Indian sesame) oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 3 dried red chillies
• 3 sprigs curry leaves
• 8 cloves minced garlic
• 4 green chillies
• 15 - 20 shallots (small onions)
• 1 lime size tamarind
• 6 very ripe tomatoes
• 1 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 3 teaspoons coriander powder (dhania)
• 1.5 teaspoon salt
• 500 grams fresh water fish with bones
• 4 cups water (divided)

For the Spice Powder

• 1/8 teaspoon fenugreek seeds
• 1/4 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon black pepper

1. Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan. Be generous with the oil. Add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves. Fry until the curry leaves are crisp.
2. Add in the finely minced garlic, chopped green chillies and finely chopped shallots (small onions). Add green chillies according to your taste. Fry till they are lightly brown. The oil will bubble up if you are using gingely oil. Its fine.
3. Soak a big lemon size tamarind in 2 cups of hot water. Let it soak for 20 minutes. Make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds. Set aside.
4. Puree 6 tomatoes in a blender. Set aside.
5. Add in the tomato puree and the tamarind pulp. Add in a teaspoon of turmeric powder, 2 teaspoons of red chilli powder and 3 teaspoons of coriander powder (dhania). The ratio being 1:2:3. Add in the salt. Add 2 more cups of water.
6. Simmer the gravy for 30 minutes covered on a low flame stirring every 5 minutes once. After 30 minutes the oil would start to float on top. That is a sure sign that the gravy has been cooked.
7. Add in the fish pieces and let it cook for 7-8 minutes on low flame. Fresh water fish works well for this recipe.
8. When the fish is cooking, lets make a spice powder for the curry. Heat a heavy pan and dry roast fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper on a low flame for 5 minutes. Low flame is key. Do not rush. Dry roast until everything starts to pop and starts to brown. Remove from heat and cool on a plate. Once the mixture is cooled, grind to a very fine powder.
9. Add the powder to the pan. Simmer for a minute. Remove off heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 1 hour
• Category: Non-Veg
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/spicy-nellore-chepala-pulusu-andhra-fish-curry/

Burnt Garlic Fried Rice.

Indian style Veg Burnt Garlic Fried Rice Recipe.

Summer vacation has started for the children here and it has been crazy. On the brighter side, I don’t need to get up early in the morning to rush for school. I love to sleep late in the mornings. I was never a morning person and never will be. I get to enjoy another month of happy morning sleep. My son loves fried rice. And I love Garlic. Garlic makes everything good. This recipe for Burnt Garlic Fried Rice is such a hit in our house. Its so tasty and so good. Here is how we do it at home.

Getting the rice to the correct consistency is very important for fried rice. You do not want the rice to be mushy for Burnt Garlic Fried Rice. I have a few tricks for getting fluffy rice for Burnt Garlic Fried Rice every time. I use Basmati rice for the fried rice. Soak the rice in cold water for 20 minutes. You can cook the rice in a rice cooker or a pressure cooker. I cook the rice in the pressure cooker. For every cup of rice, I use 1 and 1/2 cups of water. Salt the water and bring it to a boil. Adding salt at this stage ensures that the rice is properly seasoned.

Add in the soaked and drained rice to the boiling water. Cover the pressure cooker with a lid and let it cook for exactly 2 whistles. Remove from heat and wait for the pressure from the cooker to release naturally.

Once the pressure has released naturally, open the lid and gently fluff up the rice with a fork and let it cool under a fan completely. The rice is done! Yay!!!!

Now the veggies for the Burnt Garlic Fried Rice. I use Cabbages, Carrots and Beans. Chop them very finely. I use a lot of cabbage as it tastes so good with the rice. I always use in the following ratio. 1 part carrot, 1 part beans and 2 parts cabbage.

Now, the fried part for the Burnt Garlic Fried Rice. Heat oil in a pan and add in the finely chopped celery. Celery adds a nice texture to the fried rice. Fry the celery for a minute. Add in the veggies.

Saute the veggies on high flame for 10-12 minutes. Once the veggies are cooked, add in the soy sauce and the rice vinegar.

Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.

Now, Its garlic time. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.

I like to add eggs to my rice. Its optional. Just scramble the eggs in little bit of oil and salt and add it to the rice.

Combine everything well and check for seasoning. Add salt if necessary. Serve Burnt Garlic Fried Rice hot.

Here is a printable recipe for Burnt Garlic Fried Rice.

For the Rice

• 2 cups Rice
• 3 cups water
• 1 teaspoon salt

Main Ingredients

• 3 tablespoon peanut oil
• 2 - 3 celery stalks, chopped fine
• 2 cups finely chopped cabbage
• 1 cup carrots, chopped fine (about 2 - 3 carrots)
• 1 cup beans, chopped fine (about 16 - 18 beans)
• 1/4 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon ground black pepper

For the fried Garlic

• 1 teaspoon peanut oil
• 10 cloves garlic, chopped very fine

For the Scrambled Eggs (Optional)

• 1 teaspoon Oil
• 4 eggs
• 1/4 teaspoon salt

1. Cook the Basmati rice in a rice cooker or a pressure cooker and set aside.
2. Heat oil in a pan and add in the finely chopped celery. Fry the celery for a minute. Add in the veggies. Saute the veggies on high flame for 10-12 minutes.
3. Once the veggies are cooked, add in the soy sauce and the rice vinegar. Add in a teaspoon of sugar and freshly ground pepper. Saute for a minute. Add in the rice and mix well to combine.
4. Heat oil in a pan and add in the finely chopped garlic and saute on medium flame until browned. Add it to the rice.
5. Just scramble the eggs in little bit of oil and salt and add it to the rice.
6. Combine everything well and check for seasoning. Add salt if necessary. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Main
• Cuisine: Asian