ANDHRA FISH KUZHAMBU / ANDHRA CHEPALA PULUSU

Hi All,

ANDHRA FISH KUZHAMBU / ANDHRA CHEPALA PULUSU!! I always like Andhra cuisine for its aromatic , spicy and wonderful colour.Whenever I get chance I will try and taste some Andhra recipes ..One of such recipe is this Andhra Fish kuzhambu.

From our regular fish gravy this Andhra style fish gravy tastes different and also yummy , tangy and gave wonderful spicy red colour.

Try this yummy kuzhambu with the below recipe,

INGREDIENTS :

Fish – 1/ 2 kg.

Gingelly oil – 6 tsp.

Mustard – 1/4 tsp.

Cumin – 1/4 tsp.

Fenugreek – 1/4 tsp.

Dry red chillies – 2 nos.

Curry leaves – 3 sprigs.

Green chillies – 3 nos.

Onions – 2 nos ( big) ( you can use equal amount of shallots / small onions too).

Tamarind – lemon sized.

Tomatoes – 2 medium sized.

Garlic – 8 pods.

Chilli powder – 2 tsp.

Turmeric powder – 1/2 tsp.

Salt – as required.

Coconut grated – 5 tsp ( optional).

Jaggery – gooseberry sized ball.

TO DRY ROAST AND GRIND :

Fenugreek – 1/2 tsp.

Mustard – 1 tsp.

Cumin – 2 tsp.

Coriander seeds /powder – 4 tsp ( I used coriander powder).

Pepper – 1 tsp.

FOR MARINATING AND WASHING FISH :

Rock Salt – 1 tsp.

Chilli powder – 1 tsp.

Turmeric powder – 1/2 tsp.

Lime juice – 1 tsp.

NEEDCLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

METHOD :

1. Soak tamarind in warm water for 10 mins and extract the juice . Discard the pulp.
   
2. Grind tomatoes to fine puree.
3. Chop onions , garlic to small pieces.Slit green chillies.
   
4. Wash fish pieces well with running water and marinate with salt , chilli powder , turmeric powder , lime juice and let it sit for 1 hour . Wash again with water once and keep it aside till use.This ensures to remove fish smell.
   
5. In a small pan add our roasting ingredients ( fenugreek , mustard , cumin , pepper , coriander seeds ) and dry roast in low flame till aroma comes . In case you are using coriander powder add them at last after switching off the flame.Remove from flame and grind to fine powder .
   
   
   
   
6. Heat oil in wide kadai , add mustard and when it splutters add cumin followed by fenugreek,dry red chillies,Onions, garlic , green chillies and fry till onions turns translucent.
   
   
   
   
   
7. Add curry leaves and fry till crisp , then add turmeric powder , chilli powder and fry for a minute.
   
   
   
   
   
8. Now add Tamarind juice , tomato puree , jaggery , 1 cup of water,salt and boil well till raw smell of tamarind leaves and gravy thickens.
   
   
   
   
9. When gravy boiled well and oil starts floating on top add fish pieces and mix gently once.
   
   
   
   
10. Let the gravy boil for 5 more mins in medium flame.
11. In the mean time grind coconut with little water to fine paste.
12. When fish boiled to pale colour ,add ground masala powder , coconut paste and simmer for 5 more mins.
    
    
    
    
13. Done!! Remove from flame and let the kuzhambu rest for 1 hour or more.
    
14. Then serve with hot rice , Idli , Dosa , appam of your choice.
    

NOTES :

1. Always dry roast in low flame , Slow roasting enhances aroma and taste , also ensures even frying.
2. I recommend gingelly oil , you can replace with refined oil too but gingelly oil gives better result.
3. Coconut is purely optional , you can even skip it.
4. Be generous in adding curry leaves and gingelly oil as both gives perfectness to Andhra fish kuzhambu.
   
   
   Try my other fish kuzhambu recipes too,
   1) Traditional fish kuzhambu.
   2) Kerala Fish kuzhambu