KORRAMENU( FISH CURRY) CHAPALA PULUSU

DESCRIPTION

• Korramenu chapala pulusu is one of the famous in Andhrapradesh it is one of the classic spicy and delicious variant of fish recipes from Andhra Cu-sines 
• Korramenu chapala pulusu is fish cooked in an exceptional tangy tamarind sauce with freshly ground spices.
• It is one of the popular dishes from the south india and served with rice or paratha it gives great taste.
• korramenu chapala pulusu is also commonly called as korramenu fish curry.
• this dish particularly tastes excellent when eaten on the next day as the fish pieces get nicely absorbs tamarind and spice juices.
• It is one of the best dishes for the fish lovers.
• Their are various ways of making an excellent and spicy korramenu chapala pulusu.
• Generally in the state of andhra,tamarind and raw mango ,lemon are used in making the chapala pulusu.
• Korramenu chapala pulusu is spicy and hot.
• In Kerala they use coconut milk in making korramenu chapaa pulusu.
• This dish is healthy and highly nutritious as t s a low calorie and doesn't have any deep frying.

• INGREDIENTS

• Korramenu fish-10 pieces

• Curd-1 tsp
• Red chilly powder-3tsp
• Meth leaves-few
• Curry leaves-few
• Coriander leaves-few
• Tomato-1 chopped
• Onion-chopped
• Coconut powder-1tsp
• Green chillys-1-2
• Ginger garlic paste-2tsp
• Masala-1 tsp
• Tamarind juice-1cup

HOW TO MAKE KORRAMENU CHAPALA PULUSU

• To prepare delicious mouth watering korramenu chapala pulusu ,firstly clean the fish pieces in the salt water(which removes the raw fish smell).
• Mix fish pieces along with salt to taste,chills powder,turmeric powder,methi powder,curd and tamarind water and keep aside for about 15-20 minutes.
• Heat oil in a wide mouth pan and ad green chilies,chopped onions, ginger garlic paste,methi leaves,freshly chopped spring onions,curry leaves and fry all together for a little while till raw flavors are gone.
• Then add finely chopped tomato pieces and cook until they become mushy and soft.
• Finely add fish pieces along with the gravy .
• Avoid stirring continuously because the fish pieces  may break .
• Add garam masala and coconut powder.
• Cook till the gravy thickness add coriander leaves finely of the stove.
• Then hot hot spicy unique korramenu chapala pulusu is ready to eat.
• Eat with rice or chapathi,roti.

Few tips to the recipe

• Always use fresh fish as it taste good.
• use a wide heavy bottomed bowl so that it fits all the fish pieces in one layer.
• to prevent the fish from breaking you may  fry the fish for a minutein oil this helps the fish holds shape adding to gravy(optional).
• do not get tempted to mix the dish fequently after adding the fish pieces the first pieces to the sauce .fish pieces are very delicate and stirring would be break them.
• let the korramenu chapala pulusu is rest for atleast 3 hours before serving.
• if you have sometimes on hand then its worth replace onions with shallots and also dry roasted spices also best flavour out of the dish.
• if any salt is excess in the dish then add potato pieces it absorbs excess salt or add lemon are vinegar

NOTE

• Don't stir too much lest the fish pieces otherwise pieces may brake.
• Serve it after couple of hours  for best taste .
• Serve with hot rice taste will be great.
• eat with onion lemon it will be awesome