How much cooking time?

40 min — 15 min prep, 25 min cooking.

Chepala Iguru

Name: Chepala Iguru
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Andhra Pradesh Indian
Ingredients: 2tbsp Coriander Leaves; 100g onion; 0.5tsp Turmeric Powder; salt; 1tsp coriander powder; 100g fish; 1tsp Red Chilli Powder (Lal Mirch); 100g rice; 1tsp Mustard Seeds (Black); 8piece Curry Leaves; 2tbsp Coconut Oil; 1tsp Urad Dal

Semi-dry fish curry with onion masala from Krishna riverbank villages. Served with hot rice.

Time 40 min · Serves 4 · 210 kcal · Krishna, Andhra Pradesh

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

onion — 100 g (chopped)
Turmeric Powder — 0.5 tsp (ground)
salt (optional) (whole)
coriander powder — 1 tsp (ground)
fish — 100 g (chopped)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
rice — 100 g (ground)

Tempering

Mustard Seeds (Black) — 1 tsp (whole)
Curry Leaves — 8 piece (ground)
Coconut Oil — 2 tbsp (whole)
Urad Dal — 1 tsp (whole)

Method

Wash and prepare all ingredients for Krishna Chepala Iguru. Chop vegetables, marinate protein if needed.
Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, sauté for a minute until raw smell disappears.
Add tomatoes and cook until oil separates from the masala.
Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
Add the main ingredient. Mix well and coat with masala.
Cover and cook on medium-low flame, stirring occasionally, until done.
Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Chepala Iguru?: 210 kcal per plate.
How much cooking time?: 40 min — 15 min prep, 25 min cooking.

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