Cheruvu Chepa -River Fish

Buy a Homemade and Hygienic Cheruvu Chepa -River Fish :

Cheruvu cheapa , a Telugu name for little fish found in lakes and ponds, is used to make a delicious Indian pickle. This sour and spicy pickle is renowned in Telugu-speaking India for its lasting flavour.

Cleaning and marinating the fish in spices and seasonings makes cheruvu chepa pickle. Red chilli powder, turmeric, salt, fenugreek, mustard, and garlic are used in the marinade. The fish is marinated for many hours to absorb the spices and improve its flavour.

Sun-drying the fish after marination makes it crunchy and dry. The pickle gets its crunch by shallow-frying dried fish. The fried fish is blended with tamarind pulp, lemon juice, and seasonings.

The cheruvu chepa pickle is delicious and well-balanced. It combines red chilli heat, tamarind acidity, and fenugreek seed bitterness. The spices permeate the fish while pickling, providing a delicious delicacy that goes well with many cuisines.

Cheruvu chepa pickle is eaten with rice, roti, and dosa. Spice lovers love its powerful flavours, which give any meal a kick. Indian food lovers may nibble on the pickle alone. This pickle exhibits Telugu cuisine’s rich flavours and traditions with its unique spice combination and cheruvu chepa fish taste.

Keep this delicious pickle in tip-top shape by reading the storage advice below.

• Pickles should be kept in an airtight container made of earthenware or glass.
• Pickles should be kept in the fridge or another cold, dry area.
• When serving, make sure to only use dry utensils.
• Keep sealed in a cool, dry place.
• Refrigerating is recommended for extended shelf life.