Nellore Fish Curry ( Chinthapandu Pulusu )
Nellore Fish Curry ( Chinthapandu Pulusu )
Most like curry in Nellore. It was my dad's favourite. Once you make it and eat it, it will be your favourite too. They use tamarind juice to get the unique taste. It also needs a little more oil then rest of the dishes. But it is a delicacy you can indulge in once in a while then the usual fish fries.
Ingredients
- 1/2 kg Fish
- 1 Sweetlime sized Tamarind Ball
- 6 Onions
- 3/4 tsp Fenugreek Seeds
- 11/2 tsp Salt
- 3 tsp Chili powder
- 8 Curry Leaves
- 8 tbsp Oil
Instructions
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First clean and soak the tamarind ball in water. Then fry the fenugreek seeds and onion pieces in 1/2 tsp oil and let cool and grind them to a smooth paste and keep aside.
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Then wash the fish pieces thoroughly with turmeric salt and water and keep aside.
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Now take a pan and add oil and temper it with 1/2 tsp each of mustard and cumin seeds and curry leaves, when they start to splutter add the ground onion paste and fry keep stirring often.
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Mean while smash the tamarind well with your hand and squeeze out the juice and strain it and keep. Now add turmeric, salt, chili powder and the tamarind juice and cook till oil starts to surface keep stirring every 5 minutes.
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Now add fish pieces and cook till the fish gets soft. If the gravy gets too thick you can add some water. The curry should be sambar consistency, like thick soup.
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You can garnish with coriander leaves if you like. Check the taste and add salt and chili powder to your liking before you switch off.
