Nellore Fish Kuzhambu - Nellore Chappla Pulusu recipe :

Nellore chapala pulusu is famous all over Andhra..and most sought after by non vegetarians..in this curry fish is cooked in tangy tamarind juice and tastes heavenly with boiled rice...

Prep Time : 20 mins

Andhra Fish Kuzhambu

Cooking Time : 30 mins

Cuisine : South Indian / Andhra Recipes

Ingredients :

1. Fish - 1/2 kg
2. Onion - 2 finely chopped
3. Tomato - 2 - 3
4. Green chilly - 2
5. Garlic cloves - 4 -5 finely chopped
6. Tamarind pulp - 3 tbsp or 1 big lemon size tamarind, extract the juice
7. Red chilly powder - 1 tbsp
8. Coriander powder -  2 tbsp
9. Turmeric powder - 1/2 tsp
10. Oil - 2 tbsp
11. Few curry leaves 
12. Few coriander leaves
13. Salt to taste 

Adjust the spice levels according to your taste

To roast and grind :

1. Jeera / Cumin seeds - 50 gm
2. Mustard Seeds - 25 gm
3. Fenugreek deeds / Vendhayam - 25 gm

Method :

1. Clean and cut the fish.
2. Marinate the fish with 1 tbsp red chilly powder, 1/4 tsp turmeric powder and salt.set aside or keep in the refrigerator for 1 hour.
3. Dry roast the ingredients one by one in low flame.
4. Lets cool down completely.
5. In a blender, put the dry roast ingredients and make a fine powder and set aside. 
6. In a blender, add 3 tomatoes and make a tomato puree and set aside.

Kuzhambu Method :

1. Heat oil in a kadai, add the chopped garlic saute it for 1 min.
2. Then add the chopped onions and curry leaves, saute till turn golden brown.
3. Once onions cooked, add the tomato puree, cook till raw smell goes.
4. It took 5 - 8 mins.
5. Once the tomato puree color changed, add the tamarind water, green chilly and salt.
6. Add enough water and mix it well.
7. Lets boil for 5 - 8 mins.
8. Now add the red chilly powder, turmeric powder, and coriander powder.mix it well
9. Allow to boil for 10 mins.
10. Check the salt and spice level.
11. Now add the marinated fish one by one, cover and cook the fish.
12. Once fish cooked add the roasted powder and mix it well.cook for 1 min.
13. Finally add the chopped coriander leaves and curry leaves and turn off the flame.

Picture :