Nellore Fish Stew Recipe(Nellore Chepala Pulusu)
NELLORE CHEPALA PULUSU ( nellore fish stew or curry) is the legendary status of nellore city and the signature dishes of this city..
ANDHRA is famous for its impeccable fish recipes… Among dis nellore doesnot stand very far when it comes to the finest delecatable dishes of the state.
We all know dat fish curries from coastal region are extremely famous through out the world.! Among all these NELLORE CHEPALA PULUSU has its own importance in terms of taste and nutritive content..
As i am from nellore i knew the taste of dis spicy nellore fish pulusu.. The special taste and ingredient of dis dish was MANGO.. 👌 my grand ma cooks this delicious pulusu in finger licking style by adding BRINJAL to dis recipe..
My dad was govt police officer so dat he has transfers frequently…. By dis we miss our grand ma’s fish pulusu.. My mom don’t know how to cook fish pulusu like my grandma 😔 we all will wait for holiday in time of holidays we all will go
To our grand ma’s house in nellore.. My grandma cooks dis special nellore chepala pulusu on every sunday for us..
Let’s check dis delicious dish how it’s get cooked in our NELLORE STYLE…
NELLORE FISH STEW (PULUSU)
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PREP TIME : 30 min
COOK TIME : 30min
Total Time : 1hr
INGREDIENTS ::)
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For MARINATION
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Fish 🐠 (any kind of fish with bones only) : 700grams
Salt. : 1tsp
Chilli powder. : 2tsl
Ginger garlic paste. : 1tsp
Turmeric powder : 1/2 tsp
For TAMARINd juice :
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Tamarind :30grm
Water. :200ml
For TAMPERING
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Mustard seeds. :1/8tsp
Cumin seeds. :1/8tsp
Fenugreek seeds. :2 pinches
Curry leaves. :1stem
Coriander leaves. :1 smal bunch
Red chilli. : 2 picese
For GRAVY
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1 medium sized unripe mango
4 brinjal small sized – with half cut in four pieces
2 onions medium sized chopped roughly
3 green chilli vertically slit
3 tomatoes medium sized
Salt according to taste
1tsp chilli powder
1stp coriander powder
1/4 turmeric powder
500ml water
1/3cup of oil approximately
PREPARATION:
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1step..
Tamarind jucie. _
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just add 200ml warm water to 30grams tamarind and keep aside after 15mins exract d jucie with smashing with hand .gives pure taste of tamarind.and filter it with a net,to avoid seeds and tiny particals.
2nd step..
Marinating fish 🐠 _
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Take fresh fish pices which are cleaned with salt and water… 700grms. Now add turmeric powder 1/2tsp , ginger garlic paste 1tsp, chilli powder 2tsp, salt 1stp. Mix well let dis mixture coats fish nicely. Let it rest for 15mins.
3rd step..
Cutting other veggies. _
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Take unripen mango and rinse it with water. Now cut it into small cubes.
Take 4brinjal and divide into 4equal part with half 2inches depth. And keep them in salt water.
Take onions and chopp them roughly.
Take green chilies and split them vertically
Take tomatoes and cut in medium size and keep aside.
Preparation of curry:::
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1.Take a vessel and heat it up. Now add 1/3 cup oil and let it heat. Now add. mustard seeds, cumin seeds, Fenugreek seeds,and let rhem fry upto they stop spluttering..
2. Now add onions,and green chilies. Add lil bit of salt to it let them fry until onionsturns golden brown.
3. Add curry leaves and let them crackle. after dat add tomatoes and lil 2pinches of turmeric powder,let them get soften.
4. Now add chopped mangoes,bringal and add chiilipowder, mix it well and let them cook for 5mins.
5. after 5mins add tamarind jucie next add 500ml of water to it and bring them to boil.
6. When water starts boiling add fish pices to it.cook on high flamr for 5 to 10 mins by closing lid.
7.next take off d lid and add coriander powerder and just tilt d vessel by ur hands so dat powder will get mixed.
8.slow down d flame for 5mins . Let all d gravy get into thick consistency.
9.now before u turn off d flame add coriander leaves.
Tangy NELLORE FISH STEW is ready to serve.
INTRUCTIONS::
1. Dont ever mix with spoon or any other utility to stir when fish was cooking.
2. Dont add 2much of tamarind bcz we are adding mango also so both combines will give u more sourness .
3. Dont take boneless fish as it dont give much taste.
