ANDHRA SPECIAL FISH CURRY

KVM CKITCHENS/COOKING VEG

Andhra special Fish COMBINATIONS.

Andhra Godavari special fish curry

Chapala pulusu.

How to wash the fish:

• There are some experts who are good at cutting skills of fish and I have bought this fish from the  market by cutting them into big round or oval shape pieces.
• It does not take much time to clean the fish if it is already cut. Pour some salt and turmeric powder on the fish pieces, mix them and wash the pieces well with water.
• It can also be cleaned with lemon juice as it takes away the fishy smell and gives us a fishy free smell if washed well under running water.
• Therefore, to simplify, it can be washed with salt, turmeric or lemon to get rid of the stickiness as well as the bad odour.

Recepi ingradents:

1.4 to 5 large size onions ,cut into pieces and make a rough peast in mixe jar.

2.5 to 6 green chillis cut it into long pieces.

3.Garlic and jeera(jeelakara) peast 2 to 3 spoons.

4.Socked tamerind extracted pulp.

5.Red chilli powder 3 to 4 large spoons home made.

6.Oil as required

7.Salt as reqired and coriyander leaves,curry leaves too.

8.1kg.fish cleaned pieces

Making the fish curry(chapala pulusu).

First take a cooking pan switch on the stove pour 3 to 4 large spoons of oil heat it on low flame,then add onion peast,green chillis then strrie it well,sault it well untile golden colour occur and then add garlic and jeera powder,redchilli powder slowly mix it well with the entaire pan,then sult it well,then add temerind extracted pulp and curry leaves,add water to boil 10 to 15 mintes as on medium flame,finally add salt as reqired,then after 2 to 3 minutes untile the oil is flowting on the curry,and then coriander leaves,switch off the stove cool it ,and then serve it.

FISH DHUM BIRYANI👈👈

👉👉GONGURA FISH CURRY

KVM KICHENS/COOKINGS VEG👈👈👈

CHICKEN COMBINTIONS

CHICKEN COMBINTIONS

Coconut pulav with chicken curry.

HOME MADE 

Kobbari pulav recepie: 

Explained with ingradents

1/2 hour soked rice , coconut griended milk ,ginger garlic

peaste home made,dhaniya jeera lavanga powder 

twospoons,finally palave leves,jaji japatri,marati moggalu 

etc,parchimirchei,tomotos two,one or two potatos(if u 

want add all types of vegitables like carrot, capiscum, 

califlower,green pees,beetroot etc.).take a 

dish switch on the stove take three full spoons of ghee or oil or butter(we used ghee hear) heat it and then

 , add all the ingradients one by one and gently fry then add 

rice just two minites after add coconut milk and add 

sufficent water,then boil it add salt as required and little bit of 

azonamoto,curry leaves,coriyander leaves.sim the 

stove,after two or three minutes  swich off the stove ,ready for serve. 

Soya coconut pulav👈👈

Chicken curry preparation:

Recepi explained with ingradents home made as simple as.

First take 1/2kg skinless chicken magnate with two large 

spoons of curd,1/2lemon piece juice,garlic and ginger 

peast three large spoons,dhaniya jeera cloves powder two large spoons,little bit termaric powder and kept aside,for grave grind the onions one lage bowl of paste. Then switch on the stove take ckadayei put some oil add the onion paste,three green chilles,curry leaves and cook for 5to 10 minutes,then add chelli powder two large spoons just 3to 4 minutes cook ,then add magnated chicken and mix it well ,close with a lid for 5 to 10 mintus and hen add water cook till boil the chicken ,finally add salt required ,add taste salt and coriyander leaves,cook until the fully evopirated the water,grave stick on the pices.its looks nice.

cocont milk chicken👈👈