Enjoy the rich flavors of Andhra with Chepala/Fish Pulusu – a spicy seafood delight made with fresh ground masalas, tangy tamarind, and succulent freshwater fish. Perfectly paired with rice, appam, roti, or idiyappam, this dish is a must-have for lunch or dinner.
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.
Notes
Here are some expert tips to perfect your Chepala Pulusu:
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.