Indulge in the zest of Andhra with Chepala Pulusu, a fiery and tangy fish curry adored in Nellore. Made with fresh fish, rich spices, and sesame oil, this traditional dish offers a unique taste that's a delight for seafood enthusiasts.
Enjoy this staple of Andhra and Telangana cuisine, featuring fish simmered in a robust tamarind gravy, alongside rice, appam, dosa, or roti. Experience the signature flavors of Andhra's famous fish curry, right from the comfort of your home.
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How to make Chepala Pulusu?
Prepare Chepala Pulusu effortlessly with our two-step guide: first, create the Pulusu Paste, then cook the curry. Below, you'll find an easy-to-follow guide with step-by-step images and a helpful video to guide you through the process. Enjoy your cooking journey!
Chepala Pulusu (Andhra Fish Curry)
Ingredients
- 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 Paste
- 1 tsp Cumin Seeds
- ½ tsp Mustard Seeds
- ¼ tsp Fenugreek Seeds
- 2 tsp Poppy Seeds
- ½ tsp Peppercorn
Instructions
Fish Pulusu Paste Preparation
- Heat a pan on medium and sauté mustard, cumin, fenugreek seeds, poppy seeds, and peppercorns until aromatic.
- Blend with ¼ cup water to create a smooth paste. Set this paste aside for later.
To Prepare Fish Pulusu
- Start by heating oil in a pan over medium heat, then add mustard seeds, fenugreek, and cumin seeds, letting them pop.
- Next, add chopped onions, green chili, and curry leaves, sautéing until the onions soften.
- Introduce ginger-garlic paste and cook until the raw smell vanishes and it becomes aromatic.
- Follow with diced tomatoes, continuing to cook until they breakdown and turn mushy
- Sprinkle in the chili, turmeric, and coriander powders along with salt, stirring to combine them well.
- Pour in water and introduce the previously prepared masala paste, stirring to integrate everything.
- Bring this mixture to a gentle boil and let it simmer for 5 minutes, allowing the flavors to meld.
- Carefully lay the fish pieces into the simmering gravy, ensuring they are evenly distributed.
- Close the pan with a lid and cook the fish for another 5 minutes, allowing it to absorb the spices.
- Uncover and add tamarind water or paste, folding it in gently to avoid breaking the fish.
- Lower the heat and simmer the curry until oil surfaces along the edges, indicating your Andhra Fish Curry is ready to be served.
To Serve
- Serve this rich and tangy Chepala/Fish Pulusu with your choice of hot white rice, appam, parotta, or idiyappam for a complete meal.
Recipe Video
Chef's Notes and Tips
Choosing the Right Fish:
- Freshwater Favorites: Opt for freshwater fish such as Tilapia, Catfish, Trout, Indian Seer fish, Butterfish, or Milkfish for authentic flavor. Tilapia is a great choice, as used in this specific recipe.
- Bone-In Benefits: While bone-in fish are traditional and infuse the curry with extra flavor, boneless varieties can also be used for convenience and varied texture.
Perfecting Chepala Pulusu:
- Precision with Spices: Ensure to use the exact amounts of mustard and fenugreek seeds as specified in the recipe to prevent bitterness.
- Careful Roasting: Roast the masala ingredients on medium heat to avoid burning, ensuring the curry develops its full flavor. This is a crucial step for the best results.
- Sesame Oil Authenticity: For the authentic taste and flavor, use sesame oil as recommended in the preparation of the dish.
- Customize the Heat: Adjust the spiciness to suit your family's taste; the curry can be made milder without losing its authenticity.
- Patience Pays Off: The flavor of the fish pulusu intensifies and improves after 4 to 5 hours, and it's even more delicious the next day.
Chepala Pulusu Variations:
- Tangy Tamarind Leaves: For a tangy Chepala Pulusu, use tender tamarind leaves in place of tamarind water in the Chintha Chiguru version.
- Coconut for Creaminess: To add a creamy texture to your fish curry, try using coconut instead of poppy seeds when preparing the masala.
- Mango for Zest: Introduce raw mango pieces to your Chepala Pulusu for a zesty flavor punch.
- Regional Delights: Expand your palate by trying out regional variations like Rayalaseema, Rajahmundry, and Bhimavaram fish curries to experience their unique flavors.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Serving Suggestions
- Classic Pair: Serve with hot white rice for a comforting meal.
- Seafood Platter: Create a feast with Fish Pulusu, and Indian Fish Fry alongside white rice.
- With Flatbreads: Complements Appam, Roti, Idiyappam, and Parotta beautifully.
- Extra Special: Pair with Meen Pollichathu for an indulgent experience.
Storage Suggestions
- Freshly Served Warmth: Enjoy your fish pulusu warm for immediate satisfaction.
- Flavor Intensification: Let it sit for 4 to 5 hours at room temperature to deepen the flavors.
- Room Temperature Storage: It remains good for 2 days; the flavor enhances with time.
- Refrigeration: Keep in an airtight container in the fridge to savor for up to 4 days.
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