Andhra style fish kuzhambu recipe, Meen kuzhambu, Chepala pulusu recipe (with video)

Fish kuzhambu/ chepala pulusu/ meen kuzhambu is a spicy, tangy and mouthwatering recipe usually accompanied with rice. This particular recipe is a traditional kuzhambu recipe hailing from Andhra Pradesh, cooked in different style unlike the regular ones. This recipe was given to me by my friend years ago, after which I started making this recipe often at home over other recipes due to its taste. This fish kuzhambu/ chepala pulusu is prepared in such an easy and simple way making it very easy for beginners also to make. This kuzhambu/ gravy requires no tomato but still is an yummy recipe. So below is the making video of this kuzhambu along with detailed pictorial description. So lets get to the making!

Ingredients

Fish – 2 slices
Small onion – 1
Tamarind – big gooseberry size
Dried Red chilli – 1
Turmeric powder – ¼ tsp
Red chilli powder – 1 tbsp
Coriander powder – 1 tsp
Salt – to taste
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Oil – 1 tbsp
Curry leaves – a spring

Ingredients To roast and grind

Peppercorn – ½ tsp
Coriander seeds – ½ tsp
Cumin seeds – ½ tsp
Garlic – 1
Ginger – small chunk
Oil – ½ tsp

Andhra style fish kuzhambu making video

How to make andhra style fish kuzhambu with step by step images

Heat oil in a pan add peppercorn, cumin seeds, coriander seeds, garlic and ginger. Saute well until aromatic and put off the flame. Allow it cool down and grind it in a blender without adding any water. Clean fish, Chop onions and keep it aside. Soak tamarind in water and extract tamarind juice.
In a bowl add chopped onion, red chilli powder, coriander powder, turmeric powder, salt, fish slices and tamarind juice. Mix well and marinate for 10 minutes.
Heat oil in a pan, add mustard seed, after it crackles add fenugreek seeds, dried red chilli and curry leaves. When aromatic add the ground mixture to it and saute for few seconds.
Now add the marinated fish pieces along with tamarind juice. Mix well and cover it with a lid and cook for 10 – 12 minutes. Make sure not to use any spoon or spatula as it could break the fish. When the fish looks cooked and it reaches kuzhambu consistency put off the flame and serve it hot with rice.