NELLORE CHEPALA PULUSU AUTHENTIC RECIPE BY PICHEKKISTA BOBBY

▸Heyyy All.. Welcome to PICHEKKISTA BOBBY FOOD My Face Reveal Video. Please watch it. 👉    • PICHEKKISTA BOBBY FACE REVEAL VIDEO | నా మ...   Please Subscribe to "BOBBY VERE LEVEL”. Link 👉   / @bobbyverelevel   PICHEKKISTA BOBBY LIVE PART - 1👉👉: https://youtube.com/live/AwjaleAQJXs PART - 2👉👉: https://youtube.com/live/vtvWbEy5Gxs Please Subscribe to "PICHEKKISTA BOBBY FOOD " Link 👉 https://www.youtube.com/c/PICHEKKISTA... “BOBBY VERE LEVEL” Instagram Link 👇   / bobbyverelevel   PICHEKKISTA BOBBY SOCIAL MEDIA LINKS 👇 https://pichekkistabobby.taplink.ws ---------------------------------------------------------------------------- My First Food Review Vlog: 👉    • PICHEKKISTA BOBBY FIRST FOOD REVIEW FROM T...   ------------------------------------------------------------------------------ I’M SUPER ACTIVE ON SOCIAL MEDIA SO LET’S CHAT THERE 📸Instagram :   / pichekkistabobby   📕 Facebook :   / pichekkista.foodrecipes   ------------------------------------------------------------------------------------------ For business & Collaborations Please contact [email protected] ------------------------------------------------------------------------------------------ Bocha/Rohu Fish is used for Nellore Chepala Pulusu Catla Fish (Bocha fish) - 2kgs (Nt Wt) Fish piece thickness - 1 inch (2.5 cm) Not less than 1 inch Please remember this is 2Kgs Fish Nt wt Tamarind - 80gms per 1kg Fish I took 160gms for 2kgs Fish Tamarind should be old one Wash it once Water - 750ml Soak for 10 Mins Raw Mango should be 80% Sour & 20% Sweet Mallika Mangoes - 2 (అంటు మామిడికాయ) Onions - 250gms Onion size must be less than medium Indian size Lemon 8 Onions for 1kg (125gms) Onions weight - small size (250gms) Stone Grinder: I bought this Stone Grinder (Rolu) from Betamcherla Nellore White Stone (Rokali) Grind Coarsely Perfect Texture Take aside in a bowl Keep aside in a bowl Tomatoes - 3 Medium size (250gms) Grind Coarsely Take aside in a bowl Mallika Mangoes (అంటు మామిడికాయలు) - 2 Cut the head after thoroughly washed Make into Slices (Long pieces) I am not adding this Take aside rest of the pieces in a cup 15 Mins Soaked Tamarind This thickness comes with 750ml Water Extract Juice Add 750ml Water more to extract juice Keep aside NOT AUTHENTIC Let’s make Masala Powder Fenugreek seeds - 1 tsp (2 pinches) Black Mustard seeds - 1 tsp Coriander seeds - 1 tbsp Roast for 2-3 Mins on Low Flame Take aside in a plate Cool them Grind into fine powder Keep aside Making: Oil - 240ml Glass Measurement -120ml Black small Mustard seeds - 1 tsp Fry for 30 seconds on Low Flame Add coarsely grinded Onions Fry for 3 Mins on Low Flame Onion colour changes Curry Leaves - 5 stems Fry for 2 Mins on Medium Flame Add coarsely grinded Tomatoes Do not make it puree Fry for 4-5 Mins on Medium Flame Rock Salt - 2 tbsp (According to taste) Turmeric powder - 1 tsp Red Chilli powder - 7 1/2 tbsp Saute for 4-5 Mins on Low Flame 50% Tomatoes cooked & Oil separates Add Tamarind Juice (1.5 lit) Cook for 2 Mins on High Flame CLOSE LID & LEAVE FOR 5 MINS ON MEDIUM FLAME Cook for 2 Min on Medium Flame Mix Once CLOSE LID & LEAVE FOR 3 MINS ON MEDIUM FLAME Very Tasty Add Fish pieces into the gravy Shake Once CLOSE THE LID & LEAVE FOR 5 MINS ON MEDIUM FLAME Shake Occassionally Gravy Thickens Fish Cooking time - 15 Mins Add Raw Mango slices Shake Once Add Butter - 2 tbsp (Preferrably Home-made Butter) Shake Once ------------------------------------------------------------------------------------------ #nellorefishcurry #nellore #nellorechepalapulusu #rp #rpchepalapulusu #pichekkistabobby #fishcurry #fishpulusu #fishrecipes #pichekkistafishrecipes #viral #trending #pichekkistafishrecipes #pichekkista #bobbyfishrecipes #bobbyverelevel ‪@PICHEKKISTABOBBY‬ ‪@bobbyverelevel‬