{"id":6918,"date":"2023-02-02T11:05:29","date_gmt":"2023-02-02T11:05:29","guid":{"rendered":"https:\/\/satyamskitchen.com\/?post_type=cp_recipe&p=6918"},"modified":"2023-02-02T12:47:20","modified_gmt":"2023-02-02T12:47:20","slug":"chepala-pulusu","status":"publish","type":"cp_recipe","link":"https:\/\/satyamskitchen.com\/recipes\/chepala-pulusu\/","title":{"rendered":"Chepala Pulusu"},"content":{"rendered":"

Chepala Pulusu is a traditional fish stew from the southern Indian state of Andhra Pradesh. It is made with fish, tamarind, and a variety of spices, including chilies, coriander seeds, and fenugreek seeds. The dish is characterized by its sour and spicy flavor, which is achieved using tamarind as the primary souring agent.<\/h2>\n

Ingredients<\/h3>\n
\n
Onion Chili Paste<\/div>\n
2<\/span> <\/span> Large Onions, Diced<\/span><\/div>\n
4<\/span> <\/span> Green Chilies, Slit<\/span><\/div>\n
Masala<\/div>\n
1<\/span> tbsp<\/span> Coriander Seeds<\/span><\/div>\n
7<\/span> <\/span> -8, Garlic Cloves<\/span><\/div>\n
½<\/span> tsp<\/span> Fenugreek Seeds<\/span><\/div>\n
4<\/span> <\/span> Red Chilies<\/span><\/div>\n
Curry<\/div>\n
½<\/span> cup<\/span> Oil<\/span><\/div>\n
2<\/span> <\/span> Springs, Curry Leaves<\/span><\/div>\n
Salt, To Taste<\/span><\/div>\n
1<\/span> tbsp<\/span> Ginger Garlic Paste<\/span><\/div>\n
½<\/span> tsp<\/span> Turmeric Powder<\/span><\/div>\n
1<\/span> <\/span> Large Tomato, Chopped<\/span><\/div>\n
1<\/span> tbsp<\/span> Red Chili Powder<\/span><\/div>\n
1<\/span> tbsp<\/span> Coriander Powder<\/span><\/div>\n
Tamarind Paste (25 grams of Tamarind in 200 ml of Water)<\/span><\/div>\n
300<\/span> ml<\/span> Water<\/span><\/div>\n
300<\/span> g<\/span> Fish, Any Variety<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Marinate the chicken with salt and turmeric for 20 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Blend all the ingredients to make a rich rica rica paste while waiting.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Fry the chicken in a pan until it turns golden brown and remove it.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Drain the old oil from the pan, add fresh oil, and then add the blended paste, lemongrass, kaffir lime leaves, and bay leaves. Cook until fragrant and the moisture has reduced.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add water, salt, and sugar, and stir.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Add the fried chicken, cover, and cook for 20 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Finally, add chopped spring onion and basil, and mix everything together.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[147],"class_list":{"0":"post-6918","1":"cp_recipe","2":"type-cp_recipe","3":"status-publish","5":"cp_recipe_category-curries"},"yoast_head":"\nChepala Pulusu | Satyam's Kitchen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/satyamskitchen.com\/recipes\/chepala-pulusu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chepala Pulusu | Satyam's Kitchen\" \/>\n<meta property=\"og:description\" content=\"Chepala Pulusu is a traditional fish stew from the southern Indian state of Andhra Pradesh. 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