Monday, May 14, 2007

Andhra Chepala Pulusu/ Andhra Fish Curry

Marinating Fish:

Fish - 1 kg pieces (please read tips)
Turmeric powder - 1 tsp
Chili powder - 3 tsp
Salt to taste

Mix these together and keep aside.


Green chillies - 6 no. (slit lengthwise)
Curry leaves - 3 sprigs

Onion - 1 large (diced, fried in 2 tsp of oil and then pureed) or Shallots - handful (peel and sliced thinly)

Ginger and Garlic paste - 1/4 tsp each
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Masala powder - 3 tsp
(please read tips)

Tamarind - Big lemon size
(add water until the tamarind is immersed, microwave for 2 mins, and squeeze to make pulp)

Coriander leaves - handful
(chopped finely)
Oil - 7 tbsp


1) Heat oil in a non-stick Kadhai, add green chillies and curry leaves and fry well, keep few for garnishing

2) To the above add onion paste or sliced shallots and fry for 5 mins. on medium heat.

3) Add gg paste, turmeric, red chilli powder and masala powder and fry for few mins. Mix well.

4) Layer the fish pieces on top, close the lid and cook for few mins, turn over carefully, rotate the dish and cook for few more mins. by closing lid.

5) Add water until fish pieces are immersed, keep the heat on high, when it is started boiling, simmer and cover for 10 mins.

6) Add tamarind pulp, close the lid and cook until oil floats on top and the raw smell of tamarind disappears, do not mix the curry with the spatula instead carefully hold both the handle of the dish and rotate.

7) Add coriander leaves and check for salt, cook it for 5 more mins and serve. While serving, garnish with curry leaves and green chillies which is been fried earlier.

Serve with Plain White Rice. 


* For this dish use shallots, if you don't have then do as above. I would recommend to use shallots to get that authentic taste of Andhra Chepala Pulusu. For shallots no need to fry or grind as normal onion, you can slice them thinly and fry in oil directly, just follow point 2.

* When u have added fish pieces, do not mix with spatula, instead rotate the dish or otherwise fish becomes mushy.

* For Indian curry's do not use Salmon. Any other firm fish will do. For Indians use Bochu Cheppa, Sheelavathi, Pulsa variety.

* Only for River fishes (ex: Bochu cheppa, Pulsa, Rohu) we do pulusu style. For Sea fish ( ex: Tella Sanduva or Silver Pompfret, Vanjeeram) do iguru type, means with out adding any tamarind to it, but replacing with my chicken masala powder to the above method.

* Pulusu and Iguru type curries have their own masalas, so do not add cloves and say pulusu. In here we omit the cloves and cinnamon.

Masala Powder (no need to roast spices):

Coriander seeds - 3 tsp, Poppy seeds (white) - 1 tsp, Cardamom - 4 no. {Grind all these together in to fine powder}.

********For New Zealand Fish:

Blue Warehou and Mullet are good for Fish Curry or Pulusu. Trivally and Red Snapper is good for Fish Vepudu or Fry.


Mullet = Koyyingalu (we call these in telugu language, when they are small we call them katti chepalu, big we call them koyyingalu)

© 2007 by Rajani Rayudu


nav said...


Thanks for the recipe. I am a vegetarian but my husband is a non-vegetarian (from Kerala). He loves any kind of fish and this hopefully will be a great introduction to the Andhra Cuisine for him. Will have to try it out when we get fish next time.


Sharmi said...

hey why don't you send this for RCI Andhra? it a nice one.

Rajani said...

Hi Nav,
Welcome to my blog. Do try and let me know thanks.

Hi Sharmi,
Thanks for the input, I am waiting for my husband to do the pixels and everything. I should learn from him how to do it. Thanks dear.


Deepa said...

rajani ....i am vegetarian , but the dish looks great ....

Sharmi said...

hey are you on a break?

Rajani said...

Hi Deepa,
Thanks for your valuable comment.

Hi Sharmi,
Bit busy lately. Me back. Thanks.


M said...


I found this website few days ago. I browsed lot of websites, but your site is unique.Your explanations and insites are awesome.

I am looking for advice.
I live in Canada. Where (From which
store)can i buy fish for making Chepala Pulusu.With Frozen/ Fresh fish, how can i do the curry. The frozen curry becoming mussy. I failed many times preparing fish curry.My problem is finding good fish.

Please respond, when you get a chance. ?



Rajani said...

Hi Sujatha,
Thanks for your lovely words. Do try and let me know.

Regarding fish, best bet would be finding them in farmer's markets. I am sorry I can't help u much.
U can try fresh fish fillets in local super markets too.


Salim said...

Dear Rajani,
I am making a book on South Indian cook book. Let me know 6 Andhra speciality food in fish curry, chicken curry,
I hope following items are authentic andra.
Para mannan(gods own food)

Majji pulusu

Maamidi Thokkudu Pacchadi (chopped Mango Pickle)

Dosakkaya vankaya pachadi(cucumber and Eggplant Chutney)

Chepala pulusi (fish curry Andhra stylye)



Rajani said...

Hello Salim,
Sorry for the late reply... The Andhra dishes you stated sound Ok.

Regarding Fish and chicken dishes, I could only think of -

Chepa Vepudu (fish fried in onion masala)
Bommidaylu pulusu (looks like small eels)
Sorra pidupu (shark fry)
Pulasa fish curry (this is famous in godavari dt)
Nellore Chepala Pulusu
Methadalu kura (these are small anchovies fresh or dried ones)
chanduva Iguru (pomfrets)

Kodi Vepudu
Natu Kodi pulusu or Kura
Kodi Pakodi
Kodi Pachadi
Kodi Pulao
Andhra Pepper Chicken
Andhra Chilli Chicken
Hyderabadi Chicken Biriyani

If you consider Hyderabad dishes there will be a lot of unique ones.

Good luck with your book. Let me know if you need more help ..........

Best Regards
Rajani Rayudu

Salim said...

Dear Rajani
Thank you very muchI would like to get your email Id . I would like to discuss more on my cook book
my website is

vramam said...

Recipe is good but remember important thing about seafood NEVER ADD GINGER or else you can never get the fishy smell out of the dish. HAd to call mom in India everytime I cook fish.

prash4wap said...

amma rajani,nuv chala great amma
NZ lo undi ikada Gibraltar lo una maaku kammani chepala pulusu tine adrushtam kaligicharu

itla evry sun special cheskuntamu mee recipes anni chustu..

itlu mee sreyobilashulu

Rajani Rayudu said...

Hi Salim,
I have included my e.mail id on top right hand corner.
Good luck with your book..............

Hi Vramam,
As per your mention I have reduced to little bit. I like little of gg paste in my pulusu as my mother does.

Hi Kamal Ravi Prashant,
Chala santoshamu meeku nachi nanduku. Verevi koda try chesi cheppandi. Mi idea bavundhi sunday specail :-).


K K said...

Rajani garu

I tried this recipe yesterday with tomato puree (since i like taginess from tomato instead of tamarind) and it turned out great with sea fish!

However, i wanted to kno if there is any other gravy variety in andhra fish food... and why don't we use garam masala?

Rajani Rayudu said...

Hi KK,
For Traditional Andhra dishes we won't use garam masala if it is Tamarind based dish. It's ok If there is no tomato or tamarind based curries using garam masala.

Using different variety of fish in curry's it changes entire taste, like Sanduva iguru, Nellore chepala pulusu (this one uses tomato), Katti chepala kura, Methadalu kura, Pulsa kura.

These are all gravy dishes.

Hope! you understood what I am saying. Thanks for dropping by and thank you for letting me know how it went for you.


Yasmeen said...

I like your blog title .I hail from hyd.

Thanks for the pulusu recipe. I always relish andhra food.

Do check out my blog

Rajani Rayudu said...

Hi Yasmeen,
Welcome to my blog! thanks for your nice comment about my blog. Looking forward to your yummy recipes from Hyderabad.............


Rajani Rayudu said...

chinni said...
Hi Rajani,

Me blog bavundi ane list lo nannu veskondi. Your presentation and Tips are really nice. I tried you Mushroom Palak kurma and Andhra Chepala Pulusu. Both came really good.



sirisha said...

Hi, Rajani
ThanQ for the recipe of fish curry.I tried it at home and came very well,Everyone loved it.
I love the title of the blog too.

Rajani Rayudu said...

Hi Sirisha,
I am very glad you followed my mom's chepala pulusu recipe. Thanks for your comments about my blog title too.


Amruta said...

Hi Rajani

I would liketo know how much (teaspoons?) of the chicken masala powder do I add if I want to make the fish curry with a sea fish??

Rajani Rayudu said...

Hi Amruta,

3 tspns of chicken masala podi is enough for sea fish.


moviesandcoffee said...

Hi Nice blog. Very colorful and good. I will try your fish pulusu today. It is the same way that my mother does . But I am wondering whether I should do this with catfish or tilapia or salmon. I wish I could find the one that we get in INDIA here in USA. Anyways will give it a try. I saw other blogs where they had added tomato to this dish but I dont think it tastes good. will go with yours. Again grt colorful blog. Keep rocking.

Rajani Rayudu said...


Thanks for visting my blog, actually you should change your name to MAC :-).

Salmon is good for tandoori style cooking, some how I don't like in any gravy or pulusu dishes. Tilapia is too soft for this kind of pulusu, so i don't use that. Cat fish might work for you.

I don't use tomato either, but for nellore pulusu I definitely add.

You are lucky staying in US, most of the shops I have seen in LA they are selling nice Indian fish near Pasadena.

Best of luck!

ajay said...


Thanks for the recipe.I am a male who like this dish a lot.I tried cooking this dish using this website and it was a lot i know how to make this dish.Although the fish in US are not as good,but the dish i made was not bad.In Andhra pradesh this dish is considered as a tough one since only few people could cook chepala pulusa perfectly.but i tried this one using ur recipe and i thought it was perfect.

Thanks again

Rajani Rayudu said...

Hi Ajay,

Thanks for your feedback. We can't beat Indian fish, but has to compromise the fish we get here. The key is to know the fish before you even start cooking, like how fast it cooks, whether tastes good in curry, how firm it is. Fresh is always the best......

I am glad it turned out well for you, Keep up your kitchen adventures and do try other dishes too from my blog :-)


Vanessa said...

Hi Rajani! Thanks for sharing the recipe I will try to make it for my family, hope that they will like it.
my site

Rajani Rayudu said...

Hi Vanessa,

Welcome to my blog! do tell me how it went.......


shesha said...

Hi Rajani Garu,
I was looking for authentic andhra style peethala pulusu recipe on many sites, but did not find a convincing one. I did not find it on your blog too. If you could post the recipe it would be great.


Rajani Rayudu said...

Hi Vardhani,

If you need it urgently then contact through my mail id. Will post recipe some time in my blog.


shanti said...

hi rajani garu

thanx for the helped me a lot.this is the first time of cooking the fish pulusu.....i got good feedback from my hubby

thank you very much

Rajani Rayudu said...

Hi Shanti,

First time cooking the pulusu and you got good remarks, you go girl. I am glad you both enjoyed.
Cheers to you. Thanks for letting me know.........


chowdary said...

Hi aunties thanks for ur suggestions on making of fish curry. I feel very hAppy to make a fish curry in myvroom I am from Adelaide. And more thing I want to know how to make bringal pickle if any knows plz tell me

Rajani Rayudu said...

Hi Chowdary,

I am glad you liked my fish curry I guess.........

Regarding vankaya pickle? I am sorry I can't help you.
We are eating Priya Brinjal Pickle which is quite tasty.


Mr. V said...

Hi Amma,

Fish curry is one of my favorite. I cooked it with ur recipe. It turned out great.


Rajani Rayudu said...

Hi V,

Thanks for trying out and for our feed back. I am glad it turned out great.


vishwas said...

chala chala thanks anndi raayudugaru........ the curry is tangy n superb it has satisfied my taste buds n its fingerlickin good

vijay said...

Hi Rajani

Thank you for the Andhra Chepala Pulusu recipe. It is one of the easiet recipes i have ever seen.

It came out good but it was little "vagaru". Can you please tell me what I might have done wrong?


Saikumar said...

Thanks very much for very good recipe. I used Talapia fish for pulusu. Although I could not make the masala as you suggested, it came pretty nice.

Rajani Rayudu said...

Hi Vishwas,

Thanks for your feed back. I am glad you liked the dish.


Rajani Rayudu said...

HI Soumya,

Thanks for your comments. Probably because of fish, or masala manchi ga fry avvaledu emo......


Rajani Rayudu said...

Hi Sai,

Thanks for your feed back. Good that you liked the dish.


mini said...

Hi Rajini garu,

thnx for recipe.. its really gr8

Rajani Rayudu said...

Hi Mini,

You are welcome! I am glad you liked it.


leela said...

hai rajani.......
2day isaw ur blog its gud &very helpfull thanks for ur effort which helps us in cooking...........

Rajani Rayudu said...

Hi Leela,

I am glad you like my try and let me know your feed back. Thanks........


Vijaya said...


I followed this recipe with little modifications, it came out great. My husband who is not too fond of sea food had two fish fillets with dinner.

I am really fond of my mom's cooking, I hope to learn about lot more about your mother's cooking style through you.

I used fresh wild Sea Bass for this dish. For folks in USA, i think Sea Bass is a good option for pulusu.

Have a wonderful day,

Rajani Rayudu said...

Hi Vijaya,

I am happy to read you both liked the dish. I googled the sea bass, but it looks so scary. May be people who haven't tired might give it a go.


drsyam said...

rajini this is great ,iam from tirupati ,we treid it.

dr syam

Rajani Rayudu said...

Hi Dr Syam,

Thanks for your feed back.......


priyanka said...



Anonymous said...

Hi Rajani,

I just got relocated to Hyderabad; and don't want to miss an opportunity to try some seafood. Your reciepe sounds great...just want to know which fish varieties are available in AP (particularly available in Hyderabad) and which one would be best for this reciepe...especially for curries.

Rajani Rayudu said...


Hilsa, Katti chepa, Bochu chepa, Pulsa Variety are good for this recipe like pulusu style. I am from Kakinada so I think you can find these varieties too in Hyd.


Rajani Rayudu said...

Hi Priyanka,

Do let me know how it turned out. Best of luck!!!!!!!


Anonymous said...

hai rajani garu. my name is dhanalakshmi. i live ur dishes very much. when i saw this site. i feel very thrill. this is good site for learning cooking. plz tell me how to prepare tamotabath.

ipadma said...

hats off to a great website! very informative with great pics. Gives me the enthusiasm to cook - and thats saying a lot since I work full-time :-)

otturu said...


where can i get the procedure to prepare endu chepala pulusu? Can you please help?


Anonymous said...


Im Lakshmi from US my native is tamilnadu.I tried your chicken curry(Kodi kura) receipe it came out superb.Thank you so much for your receipe.After being here for 2 years i found a fantastic receipe.
Can you tell the fish(we can get in US)suitable for fish curry with tamarind.

Anonymous said...

I am soujanya.just prepared fish pulusu and my hard-to-please husband loved it.I used cat fish.thanks a lot, keep up the good work.

Pooja said...

Hey, I am from Dubai, Very first time I tried fish curry.. It came very tasty.. Thanks for your recipe..



Anonymous said...

Hi Rajani,
while the recipe is good,
No one uses Karivepaku in Non veg In Andhra , So it is not an authenticated Andhra Chepala pulusu

Kaberi Chatterjee said...

hey rajani,first time I m visting your blog.Very nice and easy andhra recipes.I will try one by one to make my telugu husband happy. :)

Anonymous said...

Thanks Rajani,
What do you suggest for Salmon,Indian way?

Anonymous said...

Dear Rajani,

Thanks for the Preparation.
I made it my home and enjoyed it.
While writing, you may mention Telugu Name in Bracket, So Telugu people can easily find it more easily to understand.
Pray Divine for a prosperous Life for you.
If possible, try to include Home made pickles like Gongura, Dondakai with Bera pottu etc...
As love food, may be send few of my mother preparations in few days, So friends can enjoy it.
Good Luck,

Rajani Rayudu said...

HI Anon,

Ya sure will post it leisurely, came from holiday. forgot everything after a long holiday :-)

Hi Padma,

Happy cooking!!!!

Hi Rao,

Will post recipe when I am free or contact me through mail id.

Hi Lakshmi,

My Sister also lives there she uses cat fish for pulusu varieties.

Hi Soujanya,

Thanks for your feed back. I am glad you both loved it.

Hi Anon,

Well, have you tried by adding it. It gives flavor to a dish. If you don't like by all means remove and make the curry the way you like.

Hi Kaberi,

Welcome to my blog. Do try and let me know your feed back.

Hi V,

Salmon I would make tandoori marination and do fry style only.

Hi Anon,

Thanks for your feed back and appreciation. Will include them in future. Do send me your too on my mail id when you are free.


kk said...

Hi mam,
Am Kiran ksihore frm Hyd recently found ur site accidentally.But later Nw it has become my menu card to watch out for todays special in my kitchen.Am 22 years old away frm home on education purpose.Ur site has helped me lot in learning and even getting appreciation frm my parents as a good cook.Actually this credit goes to U.I tried liver fry,egg iguru,tomato pappu,fish fry......
They are really good at taste I always get satisfies with andhra style food.Really a great great Thanks to you for helping Us.
Thank you very much mam.AM expecting any kind of specials which can be prepared in couple of minutes and used as breakfast or supper.Or some curries .

Rajani Rayudu said...

Hi Kiran,

Good to read your nice comment. 22 yrs ki vanta chesthunanru very good, amma valla ninchi appreciation vasthundi ante meeru baga chesthunnaru. Keep it up. Regarding your query - 2 mins curry ante fatafatt ayyevi chicken 65, egg bhurji, chicken pulao, prawn curry, breakfast ki opt for upma, pesarettu, or even ready made mix like mtr idli mix. If you have idli stand then make the chutney in bulk saripada and keep in fridge. chana curry is also easy to make for evenings, left overs can be used for puri chana. egg bhurji left over ayite next day chapati ki bavutundhi cheyatem kastem anipiste ready made tortillas vuntayi kada margarine raasi cook it on tawa for few secs on both sides. Mostly weekend wash the spinach leaves cut and keep in freezer bags and use for dal dishes more easy or even cook the dal with leaves, but do not add any popu to it and keep in fridge, when you are ready eating do seasoning stuff for required amount of dal and have it, this way dal tastes fresh too. or just make tomato curry with vadiyalu or omelette. or even daddojanem or lemon rice for one pot meals.

will post if you want recipes for these. see ya.


Sandeep Bhalla said...

I loved the Andhra Fish Curry at the restaurant. Thought of making one at home. I used Bhetki fillet but followed exactly your recipe, i.e. Tamarind and Ginger. It came out exceedingly well. I think I will bookmark this recipe forever. Thanks

Rajani Rayudu said...

Hi Sandeep,

Thanks for your feed back. Betki fish is it a bengali name, sounds interesting. I wonder can we get other parts of India too, if so what might be the name?


Ramesh said...

Currently I am in US and I thought of preparing fish curry from long time, but unable to as i donno how to prepare. Today I prepared and it was very good.

Thanks a lot for the recipe..

Rajani Rayudu said...

Hi Ramesh,

Thanks for your feed back. I am glad you enjoyed in making it.


Shilpa Naidu said...

I think your recipe has been copied here


Rajani Rayudu said...

Hi Shilpa,

thanks for the link. by now people might have understood it's my recipe.


afsar said...

Hi Rajani garu

Thanks for awesome chepala pulusu. Achu maa amma cheppinatle undi....I have a suggestion.. Add fried a tea spoon of menthulu(methi)and cumin in place of cardamom to the masala powder. It smells and tastes very good. Smell of cardamom doesn't go with fish curries.. my opinion


Rajani Rayudu said...

Hi Afsar,

ya I think if you add fenugreek and cumin then no need of cardamom they both tastes differently. We have freinds from telangana region they add menthulu jeelakarra podi in fish pulusu where as I add cardamom too. but both versions tastes good. Thanks for your tip......


Wholesale Fish Suppliers said...

Thanks for your receipe... Its really very nice....

Rajani Rayudu said...


thanks for your feedback.


Anonymous said...

hi Rajani,

where can we use salmon..for pulusu, fry..I am confused

Rajani Rayudu said...

Hi Anon,

you can use it as fry. or can use as Tandoori fish too.


Vijay said...

Hi Rajani Garu,
I am a big fan of fish pulusu, can you please tell me good fish for the pulusu that could be available in Wellington.

Rajani Rayudu said...

Hi Vijay,

Blue Warehou and Mullet tastes good with Pulusu. These are available in fish shops in Wellington. I prefer Porirua.

Seafood City
2/4 Norrie Street, Porirua 5022
04-237 0100 ‎


phiroj said...

hi rajani,

i like andhra chepala pulusu very much. but my wife doesnt know hot cook. with ur recipe , will try out.

thanks lot rajani


Rajani Rayudu said...

Hi Phiroj,

do try and let me know how it went in your kitchen.


phiroj said...

hi rajani,

we tried and tasted and its simply delicious. thanks for ur recipe . At last my wife did it with ur inputs.
thanks a lot again
phiroj & nusrath

Rajani Rayudu said...

Hi Phiroj and Nusrath,

thanks for your feed back. I am glad you enjoyed in making the dish.


Kits said...

hi..can u tell me what shallots are please?

Rajani Rayudu said...

Hi Kits,

Shallots are chinna ullipayalu in Telugu or small onions.

look at this image


Rajani Rayudu said...

Hi Kits,

shallots are small onions or chinna ullipayalu.


Deepthi said...

Hi Rajani

I have been looking for the Authentic fish pulusu since a long time. I tried your recipe and its just perfect. Thank you so so much for posting. Keep up the great work.
I have used Basa fillets that we get here in Melbourne and the curry was a winner.


Simrat said...

I tried this recipe... my husband loved it. we had it with appams. It was amazing!

shisha said...

Ususally to cook fish a bit complicated, i tried many times but failed. This procedure looks simple and easy. Thanks for sharing :)

Anonymous said...

Rajani Garu, Thank you very much for the recipe.I never cooked fish in the past. I tried your recipe for the first time, and it came off really nice (even with Norwegian Salmon!). Truly appreciate for sharing the recipe. Kind regards, Sasi Vadapali

Kumar said...

Rajani madam,

Thanks a million! u made my day! we made your andhra chepala pulusu today and it was wonderful in taste....and we got
lot of compliments from our friends circle that it tasted great than restaurant one where we go here.
Thanks for your awesome recipe of chepala pulusu.

ab said...

mouth watering recipe yummy in telugu style adhirindhi


madhurinpu said...

Hello Rajani,

I am Madhuri. I have been following your blog since quite some time now. This became my first reference point these days even before calling my mom in INDIA :-)
I like the detailed presentation of food making procedures. I request for more oven based cooking procedure.. Simply love ur formula of cooking. As i explore ur site it motivates me for cooking.. thanks in tons and keep motivating.....

Anonymous said...

I discovered this recipe on your site a while ago... nd tried it so many times, each time was very successful. this recipe is amazing. just want to say thanks so much for posting it, my father loves it a LOT :) we all do.

thanks again

Anonymous said...

Dear Ms Rajani, thank you for the great fish curry. every thing is fine. Your last recomendation serve with yogurt is strange. Ayurveda advises that fish products and dairy products dont go together and ayurveda texts say leads to skin conditions. so avoid dairy products like milk yogurt cheese etc on the same meal.

Rajani Rayudu said...

Hi Anonymous,

Good point!!!!! I removed yoghurt thing now. We used to do that when we were kids not eating yoghurt.

Can we add yoghurt while cooking fish? is it not advisable.


Jayanaresh said...

Thanks for the recipe...I'm going to cook it now.

Anonymous said...

Thanks a lot Rajini garu..Me blog monkey proof andi i mean ,intlo kitchen yekkada undo pattinchukoni vallu ,vanta phobia unna vallu just english nerchukuni ,me blog chadivi tasteful dishes chesai vachu :) Me kunna 1000s of ekalavya sishyullo nen okadini .

Raji Lakshmi said...

Thankyou so much for the dish it was a great hit in my home

Raji Lakshmi said...


udaya said...


amruth said...

thanks for your recipes,i am very eager to cook all your recipes when i have time to do,
and good title,
and nicely apt colors
at last superb job

Jeevan said...

Hi, What do we call Salmon Fish in Rayala Seema, AP, India (Telugu ) ?


Laxman T said...

superb, adirindi chepalu pulusu, we exactly followed ur procedure. Amazing taste.

Thanks alot,,


Aseem Saxena said...

Dear Rajani,

Your Kodi Kora is a great hit here in South Africa. Thank you so much.

Some queries regarding this fish curry:

1. Can I use Rohu fish?

2. How thick must the fish slices be?

3. Shallots - how many - number please?

4. Which oil must I use? Which is the most authentic oil to use?

5. Masala powder - must I roast the spices before I gring them?

6. Step 4 - must I turn the fish piece physically?

7. How much salt will you add for 1 Kg fish?



Rajani Rayudu said...

thanks every one for your feed back.


Rajani Rayudu said...

Hi Aseem,

Regarding your query -

you are talking rohu fish it is a river fish do pulusu type curry and use the masalas as mentioned above.

you can use 5-6 shallots.

cut the fish pieces into 1/2 inch pieces.

we are south Indians peanut oil or sunflower or rice bran oil is preferred but not olive oil nor sesame or mustard oil for this dish.

turn the fish pieces holding with a spatula.

try adding 1 and 1/2 tsp salt. you can always add less and see. lastly if it is less salt, add accordingly.

hope these clear your doubt, happy cooking and let me know your feed back. Thanks!


Mouli Naidu said...

Hi Rajani Garu,

Thanks a lot for your recipe. I tried this today morning and can't stop myself thanking you before signing off my day.. It was truly awesome. Am trying out some other recipes. Will update my Outcomes. .Keep Posting & save us with new recipes..Haha..Take Care andi..

Thanks & Regards,

Greg Mitchell said...

very beautiful recipe from India
i love very much
Breakfast accommodation rentals nz

Diamond Raja said...

Rajani Garu ,
Good morning I am raviKumar from
Thanks a lot for your recipe.
Chepala pulusu swayamga nene chesaanu
Super ga vachindhi

Jyoti Kapoor said...

I came across this recipe by chance 6 months ago. It is now my husband and my absolute favorite dish!!! ALso a big hit with all guests who come over. Thank you so much

best hotel management colleges in Kolkata said...

This looks quite fabulous! And with all those flavors, I can imagine it would be beautifully fragrant and tasty too :)