The Ultimate Sunday Fish Thali: A Feast of Flavors You Can Make at Home!

The Ultimate Sunday Fish Thali:

A Feast of Flavors You Can Make at Home!

Hello Foodies!

Are you tired of spending a fortune at restaurants, ordering a dozen dishes, and still feeling like something is missing? What if I told you that the ultimate culinary satisfaction can be found right in your own kitchen, with a single, spectacular meal?

Today, we're bringing the grandeur of a star-hotel feast to your home with a Sunday Special Fish Thali. This isn't just any meal; it's an experience. We've crafted a perfectly balanced thali where every dish complements the other, creating a symphony of flavors that will leave you speechless. And the best part? It's so simple, even bachelors can cook it with ease!

This thali features:

• Aromatic Chepala Pulusu (Fish Head Curry): A unique, tangy, and spicy curry that's divine with rice, idli, and dosa.

• Crispy Fish Fry: Perfectly spiced and fried to a golden-brown crunch.

• New-Style Flavored Rice: A mild, fragrant rice that's the perfect canvas for the curries.

• Quick & Easy Egg Drop Curry: A delightful and speedy side dish.

• Simple Semiya Kesari: A comforting and delicious sweet to round off the meal.

• Plus: Steamed Rice, Cool Raita, and Crispy Papadams.

So, roll up your sleeves, and let's create some magic!

1. Special Chepala Pulusu (Fish Head Curry)

This pulusu is the star of our thali. The secret lies in a special, freshly ground masala powder. We'll use the fish head and tail for this, as they lend an incredible depth of flavor to the gravy.

Part 1: The Magical Masala Powder

Ingredients:

• Urad Dal: 1 tbsp

• Chana Dal: 1 tbsp

• Toor Dal: 1 tbsp

• Moong Dal: 1 tbsp

• Cumin Seeds: 1 tsp

• Dry Red Chillies: 25

• Coriander Seeds: 3 tbsp

• Curry Leaves: 2 sprigs

• Turmeric Powder: ½ tsp

Instructions:

1. In a clay pot or a heavy-bottomed pan, dry roast the Urad, Chana, Toor, and Moong dals along with the cumin seeds on a low flame for 4-5 minutes until they become fragrant.

2. Add the dry red chilies, coriander seeds, and curry leaves. Continue to roast until the curry leaves become dry and crisp.

3. Transfer the roasted ingredients to a mixer jar, add the turmeric powder, and grind to a fine powder. Set aside.

Part 2: Making the Pulusu

Ingredients:

• Tamarind: 80 gms

• Water: ½ liter + 1 liter

• Green Chillies: 3, slit

• Onion: 1, finely chopped

• Tomato: 1, whole

• Salt: 5 tsp (or to taste)

• Fresh Curry Leaves: a few sprigs

• The prepared Masala Powder

• Oil: 50 ml

• Mustard Seeds: 1 tsp

• Fenugreek Seeds (Methi): ½ tsp

• Urad Dal: 1 tsp

• Ginger: 1 tsp, chopped

• Garlic: 15 cloves, crushed

• Fish Head & Tail pieces: From a 2 kg fish

• Coriander Leaves: for garnish

Instructions:

1. Soak the tamarind in ½ liter of water. Squeeze it well and strain to extract the juice into a large pot (preferably a clay pot).

2. To this tamarind water, add the chopped onion, green chilies, whole tomato, salt, prepared masala powder, and fresh curry leaves.

3. Now, using your hand, squeeze and mash the tomato and onions into the tamarind water. This step is crucial for releasing the flavors.

4. Add 1 more liter of water, mix well, and bring it to a boil on a medium flame. Let it simmer for a good 25 minutes. The more it boils, the tastier it gets.

5. After 25 minutes, heat 50 ml of oil in a separate large pot for the tempering (tadka).

6. Add mustard seeds, fenugreek seeds, and urad dal. Once they splutter, add the chopped ginger and crushed garlic. Fry until the garlic turns golden brown.

7. Add a small chopped onion and a sprig of curry leaves and sauté until the onion is soft.

8. Now, add the fish head and tail pieces. Fry for 2 minutes.

9. Carefully pour the boiling pulusu from the other pot into this pot with the fish pieces.

10. Cover and cook on medium flame until the oil starts to float on top. This indicates the pulusu is perfectly cooked.

11. Garnish with fresh coriander. Check for salt and adjust if needed. This pulusu is fantastic with rice, idli, or dosa and tastes even better the next day!

2. Crispy Fish Fry

Ingredients:

• Rohu/Katla Fish Steaks: 12-14 pieces (body part)

• Lemon Juice: from 1 lemon

• Coriander Powder: 2 tbsp

• Chilli Powder: 3 tbsp

• Asafoetida (Hing): 2 pinches

• Turmeric Powder: ½ tsp

• Ginger Garlic Paste: 1.5 tbsp

• Rice Flour: 1 tbsp

• Salt: to taste

• Water: a little, as needed

• Oil: 1 tbsp for the paste + more for frying

Instructions:

1. In a large bowl, mix lemon juice, coriander powder, chili powder, asafoetida, turmeric, ginger-garlic paste, rice flour, salt, and 1 tbsp of oil.

2. Add a little water to form a thick, smooth paste.

3. Add the fish steaks to the bowl and coat each piece thoroughly with the masala paste.

4. Let the fish marinate for at least 1 hour.

5. Heat about 50 ml of oil in a non-stick pan for shallow frying.

6. Carefully place the marinated fish pieces in the hot oil. Do not overcrowd the pan.

7. Fry on medium flame for 5 minutes without disturbing them. This allows a crisp crust to form.

8. Gently flip the pieces and fry the other side until golden brown and cooked through.

9. Fry with patience! The slow, steady frying makes them crispy on the outside and juicy inside, perfect for pairing with the pulusu.
   

3. New-Style Flavored Rice

Ingredients:

• Basmati Rice: 1.5 cups, soaked for 30 minutes and drained

• For the Paste: 3 Green Chillies, 1-inch Ginger, 7-8 Garlic pods, 2 Tomatoes, 1 Onion

• Turmeric Powder: 1 tsp

• Salt: to taste

• Oil: 50 ml

• Whole Spices: ½ tsp each of pepper, cinnamon, cloves, cardamoms

• Cashews: A small handful

• Curry Leaves: 2 sprigs

• Water: 3 cups (or 2.5 cups for a pressure cooker)

• Coriander Leaves: chopped, for garnish
  

Instructions:

1. Grind the green chilies, ginger, garlic, tomatoes, and onion into a fine paste.

2. In a bowl, mix the drained Basmati rice with the prepared paste, turmeric, and salt. Let it rest for 30 minutes.

3. Heat oil in a pot. Add the whole spices, cashews, and curry leaves. Fry until aromatic.

4. Add the marinated rice and sauté for a minute.

5. Pour in 3 cups of water. Garnish with coriander leaves.

6. Cover and cook until the rice is done (about 15-20 minutes). Fluff with a fork and let it rest for a bit before serving.
   

4. Quick & Easy Egg Drop Curry

Ingredients:

• Oil: 6 tbsp

• Onion: 1 cup, finely chopped

• Green Chillies: 2, chopped

• Curry Leaves: 2 sprigs

• Ginger Garlic Paste: 1.5 tbsp

• Salt: to taste

• Turmeric Powder: ¼ tsp

• Tomatoes: 3, finely chopped

• Chilli Powder: 1.5 tsp

• Water: 50 ml

• Garam Masala: ¼ tsp

• Black Pepper Powder: ½ tsp

• Eggs: 6

• Coriander Leaves: chopped
  

Instructions:

1. Heat oil in a pan. Sauté the onions, green chilies, and curry leaves until the onions are soft.

2. Add ginger-garlic paste, salt, and turmeric. Fry for a minute.

3. Add the chopped tomatoes and cook until they turn soft and mushy.

4. Add the chili powder and 50 ml of water to prevent the spice from burning. Fry well.

5. Stir in the garam masala and black pepper powder.

6. Carefully break the 6 eggs and drop them into the gravy, spacing them out. Do not stir.

7. Sprinkle with chopped coriander leaves, cover the pan, and cook on medium flame for 8 minutes. The eggs will steam-cook perfectly.

8. To check if it's done, prick the yolk with a fork. If it comes out clean, your delicious egg drop curry is ready!
   

5. Simple Semiya Kesari

Ingredients:

• Ghee: 3 tbsp

• Cashews, Almonds, Raisins, Melon Seeds: A small handful of each

• Semiya (Vermicelli): 1 cup

• Water: 2 cups

• Yellow Food Colour: ½ tsp (optional)

• Sugar: 1 cup

• Cardamom Powder: ½ tsp
  

Instructions:

1. Heat ghee in a pan. Fry the nuts and raisins until golden and set them aside.

2. In the same ghee, roast the semiya until it turns a light golden brown.

3. Pour in 2 cups of water and cook until the semiya is soft.

4. Add the food color (if using) and the sugar.

5. Keep stirring until the sugar dissolves and the mixture thickens.

6. Finally, add the cardamom powder and the fried nuts. Mix well and turn off the heat. It will thicken further as it cools.

There you have it! A magnificent Fish Thali that is simple, satisfying, and bound to impress everyone. Enjoy your incredible home-cooked feast