Bommidayila Pulusu recipe, south Indian fish recipes

Bommidayila Pulusu may be a traditional fish curry that is grilled in lots of spices. it’s a nice spicy and tangy/sour style that is ideal to eat with plain rice.

Bommidayila Pulusu ingredients

  • Ingredients:
  • 4  slices of fish(I used catfish, however one will use any fish of their choice)
  • 2 Tbsp oil
  • 1/2 Tsp ginger garlic paste(optional)
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 3/4 onions(if big), finely sliced
  • 2-3 split green chilies
  • 3-4 Tbsp curry leaves
  • 2 tomatoes, chopped
  • 1/4 Tbsp turmeric
  • 1 Tsp red chili powder (you will use less chilly also)
  • 1/2 Tbsp coriander powder
  • salt to style
  • 1 Tbsp tamarind extract(I used ready-made)

Method

Wash fish in running water. Marinade for 20-30 minutes with a pinch of turmeric and salt.
Heat some oil in an exceeding kadhai. Add some fenugreek and mustard seeds and let it splutter. Add ginger-garlic paste, Add the onions, cook until the onions soften and switch brown.

  • Add some curry leaves and inexperienced chilies.
  • Add the tomatoes and let it cook until it becomes mushy. Add the turmeric and red chili powder, Mix well.
  • Add the coriander powder and salt. Add some tamarind extract to achieve a liquid consistency.
  • Let the masala simmer for a minute or 2 (till it involves a boil).
  • Add the fish, let it simmer on low flame for 7-8 minutes or fully done.
  • Garnish with some chopped coriander and serve hot with plain rice.

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Bommidayila Pulusu

Today I’m going to share a very traditional dish which is made in our house and if you see this maybe you’ll also tell this dish has been made by your mom or your mother-in-law they might also make this dish but nowadays we don’t eat these and this is very simple made with a bommidi chapalu This dish is my grandfather’s favorite dish and he used to love it like anything and my mom always used to make it very simple.

Bommidayila Pulusu

we need onions tomatoes and cook this that’s it and this goes excellent with rice and roti.

Step: 1

First we’re going to add some oil in a pan here the oil is hot so first what we need to do is we need to take this bommidi chapalu and we need to put it in oil and fry this in the oil first it will take two to three minutes.

Step: 2

Then we’re going to remove this and add onions in the same oil once these are slightly cooked in the oil you can just remove this and keep aside I’m telling you this will taste amazing and now in the same oil, you know the area.

Step : 3

we need so don’t throw away the oil in the same oil add onions lot of onions they make this like our egg curry so they add a lot of onions add a little bit of salt and we’re going to cook this onion till it is slightly soft.

Step: 4

Now we’re going to add some curry leaves to this and also some ginger-garlic paste and turmeric regular spices you can add tomato to give slight sourness you can add one or two Tomatoes usually we add a lot of onions cumin powder.

Step: 5

Coriander powder and also chili powder little bit spicy it’s a non-vegetarian dish so you can add more of spices and now you’re going to cook this for three minutes in a slow flame till we see the onions and tomatoes are soft.

Then we’re going to add the fried bommidi chapalu and here you can see our tomatoes are cooked perfectly and the onions are also slightly soft and now we’re going to add this fried bommidi chapalu mix it add some water.

Step: 6

We want the bommidi fish also to absorb all the spices so we are going to cook this for another three to four minutes so hereafter three to four minutes of slow cooking you can see still moisture is there it will be slightly you know moisture if you don’t want too much of moisture then you can cook for some more time in the last.

We’re going to add some garam masala to it and some coriander fresh and mix this and switch off the flame the dish is ready now ready to taste first the onion masala with this masala itself you need to have the bommidi chapalu mm-hmm the flavor is excellent.

Now time to have the bommidi chapa one single bone which I always used to enjoy when I was a kid mm-hmm even the bone also this is the bone it will be like you know one single bone like a length and I always used to take the bone and I used to know to suck the juices and I used to throw away the bone I used to enjoy this after so many years I’m having this simply superb.

Bommidayila Pulusu Tips:

1) Marinating fish is optional.  However, it adds a lot of style to fish.
2) Don’t add salt at a time. Keep in mind that we’ve supplemental salt to marination too.
3) 2-3 minutes to fasten the cooking method. However, detain mind fish would like terribly less time to cook and overcooked fish curry are going to be mushy and won’t style smart.

Searches Related:  bommidala fish, chepala pulusu recipe, hyderabadi fish curry, north indian fish curry recipe, fish indian recipes, how to clean bommidala fish, south indian fish recipes, punjabi fish curry,

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