Andhra Chepa Vepudu Recipe
Andhra Chepa Vepudu
Fish Fry Andhra Style
Submitted By: Taz

Ingredients:

1 lb Fish Steaks or Fillets* (Machli)
2-3 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ inch piece Fresh Ginger (Adrak) - grated into a paste
½ tsp Kashmiri Chile Powder (Kashmiri Mirch)
¾ tsp Andhra Garam Masala - can substitute any Garam Masala
½ tsp Red Chile Powder (Lal Mirchi)
¼ tsp Turmeric Powder (Haldi)
¼ tsp Fresh Ground Black Pepper (Kali Mirch)
1 tsp Kosher Salt (Namak) - or to taste
Juice of ½ Lemon or Lime (Nimbu Ras)
4 Tbs Oil - can use grape seed, rapeseed, coconut, sesame, canola, or vegetable oil
-OPTIONAL-
4-6 Fresh Curry Leaves (Kaddi Patta)
3-4 Fresh Green Chiles (Hari Mirch) - split lengthwise

Preparation:
  1. Wash your fish thoroughly and pat dry - Set aside until needed
  2. Add all of the ingredients (minus fish, oil, and 'optional' ingredients) to the work bowl of a small food processor or blender and grind into a smooth 'spreadable' paste (add additional lemon/lime juice as needed to achieve consistency
  3. Spread the spice paste (from step 2) all over the fish until well coated - Set aside to marinate for 15 minutes minimum (up to 1 hour)
  4. Heat oil in a medium skillet or tava over medium heat until shimmering (350-375ºF)
  5. Once oil is hot, gently slide the fish into the pan and allow to fry for 3-4 minutes
  6. Gently flip and continue to fry for an additional 3-4 minutes or until fish is cooked through and coating is browned and 'crisp' - Add the curry leaves and fresh green chiles (if using) to the oil and fry for a couple of seconds until the curry leaves are 'crisp'
  7. Serve hot garnished with the fried curry leaves and green chiles, a couple of lemon or lime wedges, and raw onion wedges if desired - Serve along with steamed rice, roasted vegetables, rasam or as part of any South Indian meal
* Truly any type of fish works but I suggest a mild flavored variety like tilapia, cod, bass, haddock,
   snapper, or trout - Salmon works well but make sure you cut shallow slits into it before marinating

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