Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)

Name: Gongura Chepala Pulusu (Andhra style Fish Curry with Sorrel Leaves)
Total time: 2100 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 2-3 Rohu fish pieces; 3 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; pinch fenugreek seeds; 2 dry red chilies; 1-2 sprig curry leaves; 1 onion, chopped; 1 tsp. ginger-garlic paste; 2 tbsp. Kashmiri red chili powder; 1 tsp. roasted coriander powder; 1/2 tsp. turmeric powder; 1 tsp. garam masala powder; salt to taste; 1 tomato, chopped; handful gongura (sorrel) leaves, chopped; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#CA26 #garam_masala - Gongura Chepala Pulusu is a delicious and an authentic Andhra recipe of fish cooked in a spicy and a tangy gravy coming from the addition of gongura (sorrel) leaves. I have used Rohu Fish, but any other fish is okay. This dish is traditionally prepared very spicy. However, the red chili powder can be adjusted accordingly. I have used Kashmiri red chili powder to tone down the spice level. This dish is best relished with hot steamed rice. Adjust the consistency of the gravy accordingly. I kept it slightly on the thicker side to suit my palate.

Bethica Das @kitchen_flavours

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Ingredients

30-35 minutes

2-3 servings

2-3Rohu fish pieces
3 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
pinchfenugreek seeds
2dry red chilies
1-2 sprigcurry leaves
1onion, chopped
1 tsp.ginger-garlic paste
2 tbsp.Kashmiri red chili powder
1 tsp.roasted coriander powder
1/2 tsp.turmeric powder
1 tsp.garam masala powder
salt to taste
1tomato, chopped
handfulgongura (sorrel) leaves, chopped
1 tsp.coriander leaves, chopped

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Steps

30-35 minutes

1

Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes. Heat 2 tbsp. oil in a pan / kadai and fry the marinated fish till golden brown. Keep aside.
2

Heat remaining oil and temper with mustard seeds, cumin seeds and fenugreek seeds. After it stops spluttering add the dry red chilies & curry leaves. Sauté for a few seconds.
3

Then add the onion and sauté till light brown. Add the ginger-garlic paste & all the dry spices mixed with some
water. Sauté till the oil separates.
4

Add the tomatoes & cook till it is completely mashed. Then add the chopped gongura leaves & cook for 2-3 minutes till the
leaves wilted and everything is nicely incorporated.
5

Add 3/4 cup water and bring it to a boil. Drop in the fried fish & simmer, covered for 4-5 minutes or till the gravy thickens to a desired consistency. When done, switch off the flame & garnish with coriander leaves.
6

Serve with hot steamed rice.