MURREL FISH CURRY/ CHAPALA PULUSU

Murrel fish or snake head fish is extensively used in southern and south-east Asian countries. In India it is popular in Andhra Pradesh, Telangana, Maharashtra and Bengal. Murrel fish is called murrel in Marathi, koramenu in Telgu and shol in Bengali.

Murrel fish curry with ragi muddi is an awesome combination from the Andhra cuisine.

This tangy curry, simply tingles your taste buds. The preparation doesn’t take much time.

My Nanima, who belonged to Nellore used to prepare this curry in an earthen pot which added to the taste. She used til or sesame oil for this curry. I am a proud inherent of this recipe. Every vacation I get to relish this curry prepared by Maa. Lucky me!

Recipe for Murrel fish curry

Ingredients for Murrel fish curry

• 6 pieces murrel fish
• 1 cup or 2 medium sized onions (roughly chopped)
• ¼ cup fresh coconut (grated)
• ½ cup tamarind pulp
• 10 cloves garlic
• 1 medium sized tomato (roughly chopped)
• 1 ½ tsp red chilli powder                                                                                                   
• ½ tsp turmeric powder
• ½ tsp mustard seeds10 curry leaves
• ¼ cup oil

How to make

Toss the fish pieces in ¼ tsp turmeric powder and some salty. Keep aside for 10 minutes. Wash the fish pieces to get rid of the excess turmeric and salt.

Make a fine masala paste of onions, coconut and garlic.

Heat oil in a kadai or skillet. Add mustard seeds and curry leaves.

As mustard seeds begin to crackle, put in the tomatoes. Cook for 2 minutes or until tomato softens.

Now add in the masala paste along with chilli powder, turmeric powder and 2 cups of water. 

Add in the tamarind pulp and salt at the same time.

Taste the curry for salt and spices. Adjust the taste and consistency of the curry at this stage only.

Simmer for 10 to 12 minutes or until oil floats on the surface.

Gently slip in the pieces in the curry. Give it a gentle stir. Cook on medium heat for 5 minutes.

Serve with raggi muddi or plain steamed rice.