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Nandyal Chepala Pulusu (Andhra Fish Curry)

A fiery and flavorful traditional fish curry from Andhra Pradesh, Nandyal Chepala Pulusu is a dish rich in taste and heritage. 

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About this Recipe

By: Anne Jangam

A fiery and flavorful traditional fish curry from Andhra Pradesh, Nandyal Chepala Pulusu is a dish rich in taste and heritage. Traditionally made with Rohu (Rahu) fish, this curry is known for its spicy, tangy, and aromatic gravy prepared with groundnut, sesame seeds, and tamarind. It’s still enjoyed today — whether in clay pots over wood fire or modern kitchens.

Ingredients

  • Fish (Rohu/Rahu) – 1 kg, cleaned and cut into pieces

  • Oil – 4–5 tablespoons

  • Tamarind pulp – from a lemon-sized ball (soaked in warm water and extracted)

  • Green chillies – 4, slit

  • Curry leaves – a handful

  • Turmeric powder – ¼ teaspoon

  • Red chili powder – 2 teaspoons

  • Salt – to taste

  • Fresh coriander leaves – for garnish

For the Wet Masala Paste:

  • Onion – 1 medium, roughly chopped

  • Dry coconut pieces – 4 small chunks (or 2 tbsp grated dry coconut)

  • Ginger – 1 inch piece

  • Garlic cloves – 6

  • Groundnuts (peanuts) – 2 teaspoons

  • Coriander seeds – 2 teaspoons

  • Cumin seeds (jeera) – 1 teaspoon

  • Sesame seeds – 1 teaspoon

  • Fenugreek seeds (methi) – ¼ teaspoon

Preparation Steps:

1. Make the Wet Masala Paste:

  1. Heat a teaspoon of oil in a pan.

  2. Sauté the chopped onion, dry coconut, coriander seeds, cumin seeds, groundnuts, sesame seeds, and fenugreek seeds for about 3–4 minutes until aromatic.

  3. Add ginger and garlic and sauté for another minute.

  4. Allow the mixture to cool, then grind it into a smooth paste using a little water.

2. Fry the Fish (Optional but flavorful):

  1. Lightly heat 2 tablespoons of oil in a deep pan.

  2. Add the cleaned fish pieces and lightly fry them for 2–3 minutes on medium flame.

  3. Sprinkle ½ teaspoon red chili powder and a pinch of turmeric during frying.

  4. Remove and keep aside.

3. Prepare the Curry:

  1. In the same pan, add remaining oil if needed.

  2. Add the ground masala paste and sauté for 2–3 minutes on medium heat.

  3. Add the tamarind extract, green chilies, curry leaves, turmeric, red chili powder, and salt.

  4. Let the gravy boil for 5–7 minutes, until the raw smell disappears and oil starts to separate.

4. Cook the Fish:

  1. Gently place the fried fish pieces into the simmering gravy.

  2. Cover and cook on low flame for 8–10 minutes without stirring (to avoid breaking the fish).

  3. Once the fish is tender and the gravy thickens, turn off the heat.

5. Garnish and Serve:

  1. Garnish with freshly chopped coriander leaves.

  2. Let the curry rest for 15 minutes before serving — the flavors will deepen.

Serving Suggestions:

Serve Nandyal Chepala Pulusu with hot steamed rice and a side of raw onions or lemon. A touch of ghee on rice elevates the experience. This dish is perfect for lunch or festive occasions.

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]]> https://biryanie.com/nandyal-chepala-pulusu-andhra-fish-curry/feed/ 0 Potato Chicken https://biryanie.com/potato-chicken/ https://biryanie.com/potato-chicken/#respond Tue, 29 Apr 2025 23:26:07 +0000 https://biryanie.com/?p=4170

Potato Chicken Curry

Potato Chicken Curry is a hearty, comforting dish that brings together two beloved ingredients — tender chicken and starchy potatoes — in a rich, flavorful gravy. A staple in many Indian homes, this curry is cherished for its balance of spices, depth of flavor, and wholesome texture.

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About this Recipe

By: Anne

Potato Chicken Curry is a hearty, comforting dish that brings together two beloved ingredients — tender chicken and starchy potatoes — in a rich, flavorful gravy. A staple in many Indian homes, this curry is cherished for its balance of spices, depth of flavor, and wholesome texture. Whether served with warm rice or soft rotis, it’s a satisfying meal that’s perfect for both everyday dinners and weekend gatherings. With simple ingredients and a straightforward cooking method, Potato Chicken Curry captures the essence of rustic Indian cooking — where humble ingredients are transformed into a delicious and nourishing feast.

Ingredients

  • Chicken – 500 grams (bone-in or boneless, cleaned)

  • Potatoes – 2 medium, peeled and diced

  • Onions – 2 large, finely chopped

  • Tomatoes – 2 medium, chopped

  • Ginger-garlic paste – 1 tablespoon

  • Green chilies – 2, slit (optional)

  • Red chili powder – 1 teaspoon

  • Turmeric powder – ¼ teaspoon

  • Coriander powder – 1 teaspoon

  • Garam masala – ½ teaspoon

  • Cumin seeds – ½ teaspoon

  • Oil – 3 tablespoons

  • Salt – to taste

  • Water or chicken broth – 1 to 1½ cups

  • Fresh coriander leaves – 2 tablespoons, chopped (for garnish)

  1. Sauté Base Masala

    • Heat oil in a heavy-bottomed pan.

    • Add cumin seeds and let them splutter.

    • Add chopped onions and sauté on medium heat until golden brown.

    • Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes until the raw smell disappears.

  2. Add Spices & Tomatoes

    • Add red chili powder, turmeric, coriander powder, and salt.

    • Stir well and add chopped tomatoes. Cook until soft and oil separates from the masala.

  3. Cook Chicken

    • Add chicken pieces and mix well with the masala.

    • Sauté for 4–5 minutes until the chicken changes color and begins to brown slightly.

  4. Add Potatoes & Simmer

    • Add diced potatoes. Mix everything well.

    • Pour in 1 to 1½ cups of water or chicken broth depending on desired gravy consistency.

    • Cover and cook on medium-low heat for 20–25 minutes until both chicken and potatoes are tender. Stir occasionally.

  5. Finish the Curry

    • Once cooked, sprinkle garam masala and mix gently.

    • Simmer for another 2–3 minutes without the lid.

    • Garnish with chopped fresh coriander leaves and serve hot.

Serving Suggestions

Best enjoyed with steamed rice, jeera rice, chapati, or paratha.

Step by Step Instructions

Step 1  Prepare the Chicken:

  • Clean the chicken thoroughly with turmeric and salt. Drain well.

  • Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.

Step 2  Prepare the Wet Masala:
  • Lightly dry roast sesame seeds and poppy seeds.
  • Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
Step 3 Cooking the Curry
  • Heat 3 tbsp groundnut oil in a pot.
  • Add the wet masala and sauté for a minute until fragrant.
  • Add the marinated chicken and cook for 5 minutes, stirring occasionally.
  • Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.

Step 4 Final Touch & Serving
  • Sprinkle garam masala, coriander powder, and black pepper powder.
  • Garnish with fresh coriander leaves.
  • Serve hot with rice or roti.

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]]> https://biryanie.com/potato-chicken/feed/ 0 Mutton Keema Masala https://biryanie.com/mutton-keema-masala/ Mon, 28 Apr 2025 17:48:52 +0000 https://biryanie.com/?p=4144

Mutton Keema Masala

Mutton Keema Masala is a flavorful and comforting Indian dish made with finely minced mutton, aromatic spices, and a rich onion-tomato base. 

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Inroduction

About this Recipe

By: Anne Jangam

Mutton Keema Masala is a flavorful and comforting Indian dish made with finely minced mutton, aromatic spices, and a rich onion-tomato base. This recipe brings out the best of traditional Indian cooking, combining the bold heat of red chili powder with the deep aroma of garam masala. Perfect for pairing with roti, naan, or steamed rice, Mutton Keema Masala is a hearty and satisfying meal that’s loved for its simplicity and robust flavors. Whether you like it dry or with a bit of gravy, this dish promises a delicious experience in every bite.

 

Ingredients

Ingredients

  • ½ kg mutton keema (minced meat)

  • 2 tablespoons oil

  • 1 onion (finely chopped)

  • 2 tomatoes (finely chopped)

  • 1 teaspoon ginger-garlic paste

  • 1 teaspoon salt (adjust to taste)

  • ¼ teaspoon turmeric powder

  • 1 teaspoon red chili powder (Kasturi karam preferred)

  • 1 teaspoon coriander powder

  • 1 teaspoon garam masala powder

  • 2 cups water

  • 1 tablespoon coriander leaves (chopped, for garnish)

  • Sautéing the Base:
    Heat 2 tablespoons of oil in a pot. Add finely chopped onions and sauté until they turn golden brown.
  • Adding Tomatoes and Spices:
    Add the chopped tomatoes to the browned onions. Stir in the ginger-garlic paste, coriander powder, red chili powder, and salt. Sauté the mixture well until the oil starts to separate.
  • Cooking the Keema:
    Add the cleaned mutton keema to the pot. Fry the keema along with the masala until it turns brown and is nicely coated with the spices.
  • Simmering:
    Pour in 1½ cups of water. Cover the pot with a lid and let the keema cook on a medium flame until tender. You can adjust the water depending on whether you prefer a dry or slightly gravy-based dish.
  • Final Touch:
    Once the keema is cooked, remove the lid. Sprinkle garam masala and turmeric powder over the cooked keema. Let it simmer uncovered for another 3 minutes.
  • Garnishing:
    Finally, add chopped coriander leaves for a burst of freshness.

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