Saturday, August 20, 2011

Tangy Fish Curry- Chapala Pulusu

Fish/machili curry is my mother's favorite food. This curry can be made with variety of fishes. But this one tastes much better with korameenu-black sole/river sole. I tried this time with salmon and it tasted delicious. You can use tuna/ salmon/ ocean perch. Fish is very good for health, it is considered as a brain food. My mother used to make fish curry's in different styles. She even makes curry with dry pickled fish, that is her favorite too. 
coming to recipe






Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water

Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2


Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera 
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked. 



Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.

Garnish with cilantro/coriander and serve. Generally this curry tastes very good after 6-12hrs of cooking, as the fish takes all the delicious flavors in the gravy.  



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10 comments:

  1. My hubby was just asking me to cook fish tomorrow for dinner and here comes your lovely recipe. I had no ideas before this.. )Perfect! Thanks dear!

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  2. I haven't had fish since the beginning of Ramadan. And now you so tempt me with this yummy recipe--not fair!!

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  3. A lovely tangy fish curry... yummy yummy :)

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  4. Yummy flavorful fish curry.

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  5. Tu madre tenía muy buen gusto..la receta es muy buena y el pescado es muy sano!!
    Besos

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  6. Very flavorful dish DD..love all the spices!!!

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  7. Never too much of fish and never too much of fish recipe. Thanks dear for the lovely idea!

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  8. is there any way to use tamarind concentrate instead?

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