Enjoy a taste of Andhra with Chepala Pulusu, a spicy and tangy fish curry that's a favorite in Nellore. It's made with fresh fish, bold spices, and a dash of sesame oil, giving it a unique flavor that seafood enthusiasts will love.
What You’ll Find On This Page
This dish is a classic in both Andhra and Telangana cuisine, where fish is simmered in a rich tamarind gravy. It pairs beautifully with rice, appam, idli or dosa. Try making this famous fish curry at home and savor the authentic flavors of Andhra.
Discover More Indian Curry Recipes:
How to Make Chepala Pulusu at Home?
Make Chepala Pulusu easily with our simple two-step guide: start by making the Pulusu paste, then prepare the curry. Below, we've provided a straightforward guide complete with step-by-step images and a handy video to help you through the process. Enjoy your cooking adventure!
Explore the Variety of Indian Seafood Recipes:
- Fish Curry
- Fish Fry
- Shrimp Vindaloo
- Prawn Masala
- Prawns Fry
- Shrimp Biryani
- Fish Tandoori
- Meen Pollichathu
Chepala Pulusu (Andhra Fish Curry)
Ingredients
For Chepala Pulusu
- 8 slice Fish, tilapia
- 0.55 lb Pearl Onion, sliced
- 1 Tomato, chopped
- 3 Green Chili, chopped
- 1 tsp Ginger Garlic Paste
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- 1 sprig Curry Leaves
- 1½ tsp Chili Powder
- 3 tsp Coriander Powder
- ¼ tsp Turmeric Powder
- Salt, as needed
- ¼ cup Oil, sesame
- ¼ cup Tamarind Juice, diluted from 1 tsp Tamarind paste or 2 tsp Tamarind Sauce
- 2 cups Water
For Curry Paste
- 1 tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 2 tsp Poppy Seeds
- ½ tsp Peppercorn
- ¼ cup Water
Instructions
Fish Pulusu Paste Preparation
- Warm a pan over medium heat and gently sauté mustard, cumin, fenugreek seeds, poppy seeds, and peppercorns until they release their fragrant aroma.
- Combine these roasted spices with water in a blender to form a smooth paste. Keep this paste aside for use in the curry later.
Preparing Fish Pulusu
- Begin by warming some oil in a pan over medium heat. Add mustard seeds, fenugreek, and cumin seeds, waiting for them to sizzle and pop, which indicates they are releasing their flavors.
- Now, toss in finely chopped onions, slices of green chili, and fresh curry leaves. Stir these around until the onions turn translucent and soft.
- Add ginger-garlic paste to the mix and sauté it until the raw smell fades away and you're left with a fragrant base.
- Follow up with diced tomatoes. Cook these down until they become soft and mushy, creating a rich and smooth consistency for your curry.
- Sprinkle in the chili powder, turmeric, and coriander powder along with a pinch of salt. Stir everything to ensure the spices are evenly distributed and fully integrated.
- Gently pour in water and stir in the masala paste you prepared earlier. This is the heart of your curry, so mix well to ensure a even blend of all the spices.
- Let the curry come to a gentle boil and allow it to simmer for about 5 minutes. This simmering helps the flavors to intensify.
- Now, carefully lay the fish pieces in the pan. Ensure they're submerged in the gravy for an even cook and flavor absorption.
- Cover the pan with a lid and let the fish cook for another 5 minutes. This gentle cooking process allows the fish to soak up all the wonderful spices.
- Remove the lid and stir in tamarind water or paste, folding it gently into the curry to avoid breaking the delicate fish pieces.
- Lower the heat to a gentle simmer and give the curry time until you see a thin layer of oil emerge on the surface. This is the sign that your Andhra Fish Curry is perfectly cooked, with all the flavors fully infused. Once you see this, take the pan off the heat. Your delicious curry is now ready to serve.
Serving
- Serve this rich and tangy Chepala Pulusu alongside hot white rice, fish fry, idli or appam, for a comforting and satisfying meal.
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
Choosing the Right Fish:
- Freshwater Favorites: For the best flavor, choose freshwater fish such as Tilapia, Catfish, Trout, Indian Seer fish, Butterfish, or Milkfish. Tilapia is particularly good for this recipe because of its mild flavor and firm texture.
- Bone-In Benefits: Traditional recipes often use bone-in fish, which enriches the curry with deeper flavor. If you prefer ease of eating, boneless fish is a suitable alternative, offering a smoother texture.
Perfecting Chepala Pulusu:
- Precision with Spices: Be precise with your spices. Using the correct amounts of mustard and fenugreek seeds is crucial as too much can introduce bitterness.
- Careful Roasting: Take care to roast your masala ingredients over medium heat. This prevents them from burning and allows the full depth of flavors to develop, which is essential for a rich curry.
- Sesame Oil Authenticity: For that authentic touch, use sesame oil as recommended. It gives the curry a distinctive, nutty flavor that can't be mimicked by other oils.
- Customize the Heat: Tailor the spiciness to your family's tastes. Reducing the chili doesn't take away from the authenticity, allowing everyone to enjoy it.
- Patience Pays Off: Letting the curry sit for a few hours will intensify the flavors, making it even more delicious. If you can wait, it tastes even better the next day.
Chepala Pulusu Variations:
- Tangy Tamarind Leaves: Add a unique twist by using tender tamarind leaves in place of tamarind water for the Chintha Chiguru version, offering a fresh and tangy flavor.
- Coconut for Creaminess: Substitute poppy seeds with ground coconut in your masala for a creamier texture, which complements the tangy and spicy elements beautifully.
- Mango for Zest: Incorporate small pieces of raw mango to introduce a zesty kick that balances the rich flavors of the curry.
- Regional Delights: Explore different tastes by trying regional variations from places like Rayalaseema, Rajahmundry, and Bhimavaram. Each region adds its unique twist, enriching your culinary experience.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
- Classic Pairing: Serve this curry with hot white rice for a comforting, classic meal.
- Seafood Platter: Create a seafood feast with Fish Pulusu and Indian Fish Fry, accompanied by white rice for a complete meal.
- With Flatbreads: This curry pairs beautifully with flatbreads like Appam, Roti, Idiyappam, and Parotta, offering a wonderful mix of flavors.
- Extra Special: Make it an indulgent experience by pairing it with Meen Pollichathu, enhancing the overall richness and taste.
Storage Suggestions
For the best taste, enjoy your fish pulusu warm right after it's made. If you’re not ready to eat it immediately, letting it sit at room temperature for 4 to 5 hours can actually enhance the flavors.
You can safely keep it at room temperature for up to two days, and you'll notice the taste continues to improve with time. If you need to store it for longer, place the curry in an airtight container and refrigerate it. It will stay fresh and delicious for up to four days.
Leave a Review