Indian cuisine has several delicious and aromatic fish recipes. Each state and region has its own version. Chepala Pulusu or Andhra Fish Curry is a famous spicy and tangy fish curry recipe from Andhra Pradesh. Here we share a Chepala Pulusu recipe made with tamarind extracts and spices. It is full of flavour and the authentic goodness of Andhra cuisine.
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
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- ½ tsp Fenugreek Seeds
- 1 tsp Mustard Seeds
- 2 tsp Cumin seeds
- 1 tsp Coriander Seeds
- 1 tsp black pepper
- 6 tablespoon Sesame oil
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin seeds
- ¼ tsp Fenugreek Seeds
- 3 dried red chillies
- 5 Sprigs Curry Leaves
- 8 cloves minced garlic
- 4 green chillies
- 15–20 Shallot Onions
- Big lemon size tamarind Soaked in 2 cups of water
- 6 Tomatoes Pureed
- 1 tsp turmeric powder
- 2 tsp red chilli powder
- 3 tsp coriander powder
- 500 grams Freshwater Fish With Bones
- salt
Ingredients
For Spice Powder
For the Curry
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- Take a pan and heat some sesame oil in it. Add mustard seeds, fenugreek seeds, dried red chillies, cumin seeds, and curry leaves. Sauté until the curry leaves are crispy.
- Add the onion shallots, green chillies and minced garlic to the spices mixture. Fry until the onions turn light brown.
- Squeeze the soaked tamarind into a pulp and add it to the mixture. Add the tomato puree to the mixture and let it simmer.
- Add turmeric powder, red chilli powder and coriander powder and mix well. Then add 2 cups of water, cover with a lid and let the curry simmer for 30 minutes. Stir at regular intervals.
- Take the whole spices such as fenugreek seeds, cumin seeds, coriander seeds, mustard seeds and black pepper in a pan. Dry roast them on low flame for 5 minutes or until the spices start to splutter. Let the spices cool down and then grind into fine powder.
- Once you see the oil separating, add the fish pieces and let them cook for 8 minutes. Sprinkle the roasted spices powder on the gravy and gently mix it. Let the curry simmer for a minute. Remove from the stove and serve with hot rice.
Recipe Tip
For an extra kick of flavour, you can also marinate the fish in turmeric powder, salt and lemon juice for 30 minutes to an hour.
Share your version of this recipe
Do you make any regional authentic fish curry at home? Do share your version with us!
Frequently Asked Questions
What kind of fish can I use for this recipe?
You can use any freshwater fish such as Murrel or Black Pomfret.
Can I refrigerate the fish curry?
Yes. If there is any leftover, then you can refrigerate the curry in an airtight container.