PUTHALAPATTU FISH CURRY/CHEPALA PULUSU

PUTHALAPATTU FISH CURRY/CHEPALA PULUSU

INGREDIENTS:

Fish (Boche/Koraminu) – 1kg,

Thick tamarind pulp – 2 cups,(120gms)

Onion – finely chopped – 2,

Red chili powder – 4 tsp,

Coriander powder – 4 tsp,

Turmeric powder – ¼ tsp,

Salt as per taste,

Water – 2 cups,

Mustard seeds – 2 tsp,

Fenugreek seeds – 1 tsp,

Garlic – 1 pod – with skin peeled,

Curry leaves – 2 stems,

Tomato – 1 – chopped finely,


METHOD


TO MAKE THE POWDER

Roast 2 tsp of mustard seeds along with 1 tsp of fenugreek seeds on a low flame and grind it to fine powder,

TO MAKE THE CURRY

Mix tamarind pulp, water, red chili powder, coriander powder, turmeric powder, salt and chopped onion together to make a curry in a bowl,

Clean the cut fishes with salt and drain all the water from it,

Heat a large open thick bottomed pan and add oil to it when the oil is heated add the garlic which is half crushed, now add tomato and curry leaves to it, sauté it till the tomato is cooked,

Now add the pulusu of tamarind and mix well, cook the gravy for 20-25 min till the rawness is left and the oil appears on the upper layer of the pulusu,

Now add the fish pieces and cover and cook for 5 mins till the fish is done,

Sprinkle the powdered mustard and fenugreek powder over the gravy and mix carefully,

Cover the lid for one more minute and your Puthalapattu fish curry is ready to be served,

You can have this after 4-5 hrs for the best taste along with white rice, and hmmmmmmm, yummy isn’t it… I know.

This recipe I learnt from my mother-in-law Mrs.Sujatha Mohan, She learnt it from her mother-in-law Mrs.Kantamma Damodaram, and she from her mother-in-law so, and this is an ancestral recipe. The puthalapattu delicacies are endless and very easy to be made. Will love them all