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• Recipe for Nellore Chepala Pulusu •

Ingredients:

2 kg of cleaned fish (Ravva or Bochchu)
3 onions, sliced
6-8 green chillies, split
A handful of coriander leaves, chopped
2 raw mangoes, chopped
3 tomatoes, pureed
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp cumin seeds
150 grams tamarind, soaked in 1 litre water for 30 minutes and pulped
250 grams oil
4-5 curry leaves sprigs
1 tsp turmeric powder
4-5 tablespoons red chilli powder
2 tablespoons coriander powder
Salt to taste
Coriander leaves for garnish

For Masala powder
1 tsp of Mustard seeds
1/2 tsp fenugreek
1 tsp Jeera (Cumin)
Instructions:

Clean the fish with turmeric and salt, and rinse with water until the water runs clear.
Slice the onions, green chillies, and raw mangoes. Chop the coriander leaves.
Make a puree of the tomatoes.
Dry roast the mustard, fenugreek, and cumin seeds until they are fragrant. Grind them into a powder.
Heat a pot and add the oil. Once the oil is hot, add the mustard, fenugreek, and cumin seeds. Fry for 2 minutes.
Add the sliced onions and fry them until they turn golden brown for 8-10 minutes.
Add the green chillies, curry leaves, turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cover the pot. Cook until the oil separates, about 10 minutes.
Add the pureed tomatoes and mix well. Cover the pot until the tomatoes are cooked, about 5 minutes.
Add the tamarind pulp and mix well. Adjust the salt and chilli powder to taste. Cover the pot and cook for 15 minutes, until the oil floats on top.
Carefully add the fish pieces to the pot, shaking the pot gently to mix. Do not use a ladle or spatula, as this will break the fish pieces. Cover the pot and cook for 8 minutes.
Add the raw mango pieces and sprinkle the ground masala powder and some more green chilli splits. Shake to mix. Cover the pot and cook for 2 minutes.
Add the coriander leaves and serve hot.
Enjoy!

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