Gummadi Chukka Chepa in English refers to the Indo-Pacific King Mackerel (Scomberomorus guttatus), a popular and premium fish widely consumed in India. It is known for its rich taste, firm texture, and distinctive spotted skin, which gives rise to the name “Chukka” (meaning spots in Telugu). In Telugu usage, “Gummadi” often relates to the fish’s shape or local naming tradition. This fish is especially prized in South Indian cuisine and is commonly used for Chepa Vepudu (fish fry) and spicy curries or iguru, as its thick flesh absorbs masala beautifully and remains juicy after cooking.
Ingredients
- Fish pieces – 500 g
- Onion – 2 (chopped)
- Green chillies – 3–4 (slit)
- Garlic – 8–10 cloves
- Cumin seeds – 1 tbsp
- Fenugreek seeds – 1 tsp
- Coriander seeds – 2 tbsp
- Cloves – 2
- Cardamom – 2
- Cinnamon – 1 small piece
- Red chilli powder – 1½ tbsp
- Turmeric – ½ tsp
- Salt – to taste
- Oil – 3 tbsp
- Water – as required
Preparation
- Grind cumin, fenugreek, coriander seeds, cloves, cardamom, cinnamon, and garlic with little water into a smooth paste.
- Heat oil in a pan.
- Add chopped onions and green chillies; saute until onions turn soft and lightly golden.
- Add the ground masala paste and cook until oil separates.
- Add turmeric and red chilli powder; mix well.
- Add salt and required water to make a thick gravy.
- Simmer for 8–10 minutes on medium flame.
- Add fish pieces gently and swirl the pan (do not stir).
- Cook on low flame for 12–15 minutes until fish is cooked and gravy thickens well.
- Switch off flame and rest for 10–15 minutes before serving.
Health Benefits
- Fish is rich in high-quality protein, helping muscle strength and repair.
- Contains omega-3 fatty acids that support heart and brain health.
- Garlic helps boost immunity and improves digestion.
- Cumin and coriander seeds aid digestion and reduce bloating.
- Fenugreek helps in cholesterol control and blood sugar balance.
- Onion provides natural antioxidants and supports gut health.
- No tamarind makes this iguru gentler on the stomach.
- Homemade iguru uses controlled oil, making it healthier than restaurant versions.
Tips
- Use fresh fish for best taste and firm texture.
- Do not stir after adding fish; gently swirl the pan to avoid breaking pieces.
- Keep the flame low while cooking fish for even cooking.
- Thicker gravy comes naturally from onions—avoid adding too much water.
- Resting the iguru for 10–15 minutes enhances flavor.
- Use a heavy-bottom pan to prevent sticking.
- If spice feels strong, add a little hot water and simmer gently.
- Serve hot with steamed rice, jowar roti, or ragi mudda.