Andhra Chapala Pulusu / Andhra Fish Stew

Andhra Chapala Pulusu or Andhra Fish Stew is one of famous coastal food.  Andhra is more famous for its own spice and this stew made of the tangy tamarind and coriander stew.  This dish is served with rice and mostly seen in coastal areas of Andhra.  Nellore region is more known for this dish.

Andhra Chapala Pulusu

Ingredients

• Cat fish – 2 lbs
• Tomato – 1 medium size
• Onions – 2 medium size
• Green chilies – 6
• Ginger, garlic paste – 1 table spoon
• Methi seeds – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – 2 tsp
• Olive oil – 2 Table spoons
• Poppy seeds – 1 table spoon
• Dry coconut powder – 1 table spoon
• Tamarind – big lemon size ball (add water and microwave it for 1 min prior to starting the dish)
• Salt for taste
• Red chili powder – 1 table spoon
• Coriander leaves for garnish
• Garam masala powder - 1 tsp

Method

• Clean the fish with salt and turmeric and cut into big cubes
• In a wide non stick pan take ½ table spoon of oil and fry the pieces on both sides until golden brown. Leave it aside without taking out from the pan.
• In another pan take the remaining oil and add finely chopped onions and chilies fry till golden brown.
• Add ginger garlic paste, above onion paste, turmeric powder, salt and red chili powder. Mix the contents thoroughly and fry it in simmer until the raw smell of ginger garlic disappears. Add the poppy seeds mix. Now add 1 chopped tomato, let it cook on low heat until the contents become to paste consistency.
• No need to add water yet since the tomato is added. To this mixture add tamarind juice, add water to the gravy until the right sour taste and consistency is reached, and make sure the salt and chili powder is enough. Let it come to a boil, then simmer for 10 min. becomes semi thick tasty gravy (pulusu).
• Now, transfer all the gravy into the big pan where the fish was fried before. Hold the pan and move it side by side, do not use a spatula to mix since the fish pieces will fall apart. Let it simmer on low flame until the oil separates from the gravy.
• Garnish with garam masala and coriander leaves.
• Serve with hot rice. Tastes great once the dish cools down.