Andhra Style Chepa Vepudu / Fish Fry Curry
Ingredients:
Snapper - 1 kg pieces (please read tips)
Turmeric - 1 tsp
Chilli powder - 3 tsp
Salt little
Mix these all well together and leave it for 1hr to marinate.
Red onion - 2 m (grind coarsely, squeeze water and use)
Ginger and Garlic paste - 1 tbsp
Oil as needed
Green chillies - 10 no(slit lengthwise)
Curry leaves - 3 sprigs
Turmeric and Chilli powder - 1/2 tsp each
Masala powder - 1 and 1/2 tbsp
Coriander leaves - handful (chopped finely)
Proceed:
Take a non-stick kadai, add oil such that the fish pieces should be immersed init.
When it is hot lay down the fish pieces in a single layer, fry for few mins. Turn crefully to the other side and fry for few more mins. Keep these aside.
In the same kadai remove excess oil but leave few tbspns of oil for cooking curry, to that add curry leaves and green chillies and fry, keep these aside for garnishing.
Add onion paste and fry until golden. Add gg paste, turmeric, chillipowder, salt to taste (becareful u already added earlier) and fry for few more secs.
To that add fried fish pieces, mix gently and fry until masala holds to the fish, garnish with coriander leaves, fried curry leaves, fried green chillies and masala powder, fry for 5 mins and serve.
Serve with Pappu Charu or Sambhar, Rice and Yoghurt.
Tips:
Here I have used Snapper or Mackerel( It cooks very fast. I would recommend it for fry only, please do not use this fish for pulusu or gravy)
Ask the fish monger to clean the fish for u and cut into steak size pieces.
You can use Bochu cheppa (Telugu name) for fry.
Always use Rock Salt for fish curries or fry.
Few pinches of Ajinomoto can be added while frying onions. I am even using for Fish Pulusu nowadays.
Masala Powder -
Coriander seeds - 6 tsp, Cinnamon stick - 1 inch, Cloves - 8 no., Cardamon - 6 no. (roast these lightly and powder, remaining powder can be stored)
© 2014 by Rajani Rayudu
Snapper - 1 kg pieces (please read tips)
Turmeric - 1 tsp
Chilli powder - 3 tsp
Salt little
Mix these all well together and leave it for 1hr to marinate.
Red onion - 2 m (grind coarsely, squeeze water and use)
Ginger and Garlic paste - 1 tbsp
Oil as needed
Green chillies - 10 no(slit lengthwise)
Curry leaves - 3 sprigs
Turmeric and Chilli powder - 1/2 tsp each
Masala powder - 1 and 1/2 tbsp
Coriander leaves - handful (chopped finely)
Proceed:
Take a non-stick kadai, add oil such that the fish pieces should be immersed init.
When it is hot lay down the fish pieces in a single layer, fry for few mins. Turn crefully to the other side and fry for few more mins. Keep these aside.
In the same kadai remove excess oil but leave few tbspns of oil for cooking curry, to that add curry leaves and green chillies and fry, keep these aside for garnishing.
Add onion paste and fry until golden. Add gg paste, turmeric, chillipowder, salt to taste (becareful u already added earlier) and fry for few more secs.
To that add fried fish pieces, mix gently and fry until masala holds to the fish, garnish with coriander leaves, fried curry leaves, fried green chillies and masala powder, fry for 5 mins and serve.
Serve with Pappu Charu or Sambhar, Rice and Yoghurt.
Tips:
Here I have used Snapper or Mackerel( It cooks very fast. I would recommend it for fry only, please do not use this fish for pulusu or gravy)
Ask the fish monger to clean the fish for u and cut into steak size pieces.
You can use Bochu cheppa (Telugu name) for fry.
Always use Rock Salt for fish curries or fry.
Few pinches of Ajinomoto can be added while frying onions. I am even using for Fish Pulusu nowadays.
Masala Powder -
Coriander seeds - 6 tsp, Cinnamon stick - 1 inch, Cloves - 8 no., Cardamon - 6 no. (roast these lightly and powder, remaining powder can be stored)
© 2014 by Rajani Rayudu
