Crispy, spicy fish fry from Andhra, where fish steaks are marinated in a fiery masala and shallow-fried to perfection. A perfect appetizer or side dish that brings the bold flavors of South India to your table.
Prep15 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 steak
236cal
32gprotein
7gcarbs
Ingredients
600 g Kingfish (Cut into 4 medium steaks, cleaned)
1.5 tbsp Ginger Garlic Paste
2 tsp Red Chilli Powder (Adjust to your spice preference)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
About Chepa Vepudu, Steamed Rice and Vegetable Sambar
Crispy, perfectly spiced Chepa Vepudu with fluffy rice and fiber-rich sambar. A flavorful, energy-giving lunch!
This andhra dish is perfect for lunch. With 796.56 calories and 49g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
0.5 cup Vegetable Oil (For shallow frying)
10 Curry Leaves (For garnish)
2 Green Chillies (Slit lengthwise, for garnish)
1 Onion (Medium, cut into rings for serving)
Instructions
1
Prepare the Marinade
In a mixing bowl, combine the ginger garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, rice flour, salt, and lemon juice.
Add 1-2 tablespoons of water gradually, mixing well to form a thick, smooth paste that is not runny. It should be thick enough to coat the fish steaks.
2
Marinate the Fish
Rinse the fish steaks and pat them completely dry with paper towels. This step is crucial for a crispy finish.
Generously apply the masala paste evenly over all sides of the fish steaks, ensuring they are fully coated.
Let the fish marinate for a minimum of 30 minutes at room temperature. For a deeper flavor infusion, marinate for up to 2 hours in the refrigerator.
3
Shallow Fry the Fish
Heat the oil in a wide, heavy-bottomed non-stick pan or skillet over medium heat. The oil should be hot enough to sizzle when a drop of marinade is added, but not smoking.
Carefully place the marinated fish steaks in the hot oil in a single layer. Do not overcrowd the pan; fry in batches if necessary to maintain the oil temperature and ensure even cooking.
Fry for 4-6 minutes on the first side, undisturbed, until it forms a golden-brown, crisp crust.
Gently flip the steaks and fry for another 4-6 minutes on the other side until the fish is cooked through and crispy. The fish is cooked when it flakes easily with a fork.
4
Garnish and Serve
Once cooked, carefully remove the fish from the pan and place it on a wire rack or a plate lined with paper towels to drain any excess oil.
In the same pan with the remaining flavorful oil, add the curry leaves and slit green chillies. Fry for about 30 seconds until they turn crisp and aromatic.
Pour this tempering of oil, curry leaves, and chillies over the fried fish.
Serve immediately while hot and crispy, accompanied by fresh onion rings and lemon wedges.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
