Andhra Chepala Pulusu (Andhra style Fish Curry)

Ingredients:

Fish Bochu(Katla)/Rohu       1 kg (cut into pieces)

Oil                                     10 tsp
Onions                               3 large (finely chopped)
Green chillies                      10-15 (long slit)
Red chilli powder                 4 tsp
Turmeric                             a pinch
Salt                                    according to taste
Tamarind pulp                     1 cup
Curry Leaves                       3 sprigs
Coriander leaves                  1 bunch (chopped)
Fish Masala                         10-12 garlic pods, 6 elachi, 2 tsp coriander seeds,
                                          2 tsp cumin seeds (grind all the masala)

Preparation:

1. Clean the fish and marinate the fish with red chilli powder, turmeric and salt. Keep it marinated for 30 min.
2. Heat oil in a thick bottomed vessel. Add the finely chopped onions, curry leaves and green chillies. Let it cook till the onions are translucent.
3. Add tamarind pulp and marinated fish. Close the lid and cook for 10 mins on medium flame.
4. Add the fish masala. Cook for 10 mins on low flame and add coriander leaves.
5. Turn off the flame and add garnish with coriander.
6. Serve after 30 mins - 1 hr for better taste :)

Roe - Fish Eggs (Jana)

Ingredients:

Fish Eggs                  250 gms
Red chilli powder       2 tsp
Turmeric                   a pinch         
Salt                          according to taste
Ginger-Garlic paste    1tsps     
Garam masala           a pinch (optional)

Coriander leaves        1 bunch (finely chopped)

Lime Juice                 1 tsp

Preparation:

1. Clean the fish eggs and marinate with red chilli powder, turmeric and  salt . Keep it marinated for 30 min.
2. Heat oil in a non stick tawa. Add ginger-garlic paste and then the marinated fish eggs.
3. Let it cook for 10 -15 mins on low flame. Do not place the lid while cooking.
4. Sprinkle a pinch of garam masala.
5. Turn off the flame and add garnish with lemon juice and coriander.

Fish Fry (Vanjaram/Seer (king) Fish)

Ingredients:

Vanjaram Fish           1 kg (cut into pieces)

Red chilli powder       2 tsp
Turmeric                   a pinch
Salt                          according to taste
Lemon Juice              2 tsp
Curry Leaves             Few
Coriander leaves        for garnishing

Preparation:

1. Clean the fish and marinate the fish with red chilli powder, turmeric, salt and Lemon juice. Keep it marinated for 30 min.
2. Heat oil in a non stick tawa. Add the marinated fish.
3. Sprinkle curry leaves on the fish.
4. Fry the fish on both sides. Add oil while frying.
5. Turn off the flame and add garnish with coriander.

 



 

Fish Fry (Pomfret)

Ingredients:

Pomfret Fish             5 (1 kg)

Red chilli powder       2 tsp
Turmeric                  a pinch
Salt                         according to taste
Lemon Juice             2 tsp
Ginger-Garlic paste   1 tsp (optional)
Curry Leaves            Few
Coriander leaves       for garnishing

Preparation:

1. Clean the fish and make horizontal cuts to the fish.
2. Marinate fish with red chilli powder, turmeric, salt. Lemon juice and ginger-garlic paste. Keep it marinated for 30 min.
3. Heat oil in a non stick tawa. Add the marinated fish.
4. Sprinkle curry leaves on the fish.
5. Fry the fish on both sides. Add oil while frying.
6. Turn off the flame and add garnish with coriander.

Spicy Chicken Fry



Ingredients:

Chicken                   1 kg

Green chillies           6
Coriander leaves      1 bunch (finely chopped)
Red chilli powder      3 tsp
Turmeric                  a pinch
Salt                         according to taste
Ginger-Garlic paste   2-3 tsps
Garam masala          8 cardamom, 6 cloves, 2 tsp coriander seeds, 2 tsp cumin seeds, 
                              (grind all the garam masala)

                       

Preparation:

1. Wash chicken and drain the water completely.
2. Marinate chicken with red chilli powder, turmeric, salt and ginger-garlic paste. Keep it marinated for 30 min.
3. Heat oil in a non stick pan. Add the marinated chicken and sliced green chilles.
4. Close the lid and let it cook for 5 min on a low flame.
5. Remove the lid and add garam masala. Cook for 10-15 mins until the water is evaporated and the chicken is dry.
6. Turn off the flame and add finely chopped coriander.

Chicken Curry

Ingredients:

Chicken                   1 kg

Onions                    4 (finely chopped)
Green chillies           6
Coriander leaves      1 bunch (finely chopped)
Red chilli powder      3 tsp
Turmeric                 a pinch         
Salt                        according to taste
Ginger-Garlic paste  2-3 tsps
Garam masala         8 cardamom, 6 cloves, 2 tsp coriander seeds, 2 tsp cumin seeds,
                              1 tsp poppy seeds (grind all the garam masala)
Lime Juice               1 tsp
                                     

Preparation:

1. Wash chicken and drain the water completely.
2. Heat oil in a pan. Add finely chopped onions and green chillies and fry till the onions turn translucent.
3. Add chicken, red chilli powder, turmeric, salt, ginger-garlic paste and garam masala powder.
4. Place the lid and cook for 10-15 mins until the chicken is done.
5. Add lime juice just before turning off the stove.

6.    Turn off the flame and add finely chopped coriander.

Prawns Curry

Ingredients:

Prawns                     500 gms (peeled and cleaned)

Onions                     3 (finely chopped)
Green chillies            6
Tomatoes                 2
Coriander leaves       1 bunch (finely chopped)
Red chilli powder       2 tsp
Turmeric                  a pinch
Salt                         according to taste
Ginger-Garlic paste   2-3 tsps
Garam masala          6 cardamom, 5 cloves, 1 tsp coriander powder, 1 tsp cumin powder
                               (powder all the garam masala)
                               
Preparation:

1. Wash the prawns with salt and pinch of turmeric, drain the water completely.
2. Heat oil in a pan. Add prawns and cook for 10 min on medium flame till the water evaporates. Do not place the lid during this process.
3. Add finely chopped onions and green chillies and fry till the onions turn translucent.
4. Add red chilli powder, turmeric, salt, ginger garlic paste and garam masala powder. Place the lid and cook for 5 mins till the masala is absorbed by the prawns.
5. Add finely chopped tomatoes and cook till the tomatoes are done.
6. Turn off the flame and add finely chopped coriander.

Prawns Coconut Curry

Ingredients:

Prawns                     500 gms (peeled and cleaned)

Coconut                    ½ cup grated
Onions                      3 (finely chopped)
Green chillies             6
Coriander leaves        1 bunch (finely chopped)
Red chilli powder        2 tsp
Turmeric                   a pinch
Salt                          according to taste
Ginger-Garlic paste    2-3 tsps
Garam masala           6 cardamom, 5 cloves, 1 tsp coriander powder, 1 tsp cumin Powder
                               (powder all the garam masala)

Preparation:

1. Wash the prawns with salt and pinch of turmeric, drain the water completely.
2. Heat oil in a pan. Add prawns and cook for 10 min on medium flame till the water evaporates. Do not place the lid during this process.
3. Add finely chopped onions and green chillies and fry till the onions turn translucent.
4. Add red chilli powder, turmeric, salt, ginger garlic paste and garam masala powder. Place the lid and cook for 10 more minutes till the masala is absorbed by the prawns.
5. Add grated coconut and cook for another 5-10 mins.
6. Turn off the flame and add finely chopped coriander.