Nellore Fish Curry (Andhra Style Chepala Pulusu)
A spicy and tangy fish curry from Andhra Pradesh made with tamarind, chilli, and aromatic spices, known for its bold coastal flavors.
Ingredients
- 500 grams fish pieces (seer fish, rohu, or any firm fish)
- 1 lemon-sized tamarind
- 2 onions finely chopped
- 2 tomatoes chopped
- 2-3 green chillies slit
- 1 tbsp ginger-garlic paste
- 2 tbsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- salt to taste
- 3 tbsp oil
- A few curry leaves
- Fresh coriander leaves for garnish
Instructions
Prepare tamarind extract:
- Soak tamarind in warm water for about 10 minutes.
- Squeeze well and extract thick pulp.
- Keep aside.
Prepare the masala base:
- Heat oil in a clay pot or deep pan.
- Add curry leaves and green chillies.
- Add chopped onions and sauté until golden brown.
Add aromatics:
- Add ginger-garlic paste and cook until the raw smell disappears.
Cook tomatoes:
- Add chopped tomatoes and cook until soft and the oil starts separating.
Add spices:
- Add turmeric powder, red chilli powder, coriander powder, and cumin powder.
- Mix well and cook for about 2 minutes.
Add tamarind mixture:
- Pour in the tamarind extract and about 1–1½ cups of water.
- Add salt and bring to a boil.
- Simmer for 8–10 minutes until the gravy thickens slightly.
Cook the fish:
- Gently place fish pieces in the gravy.
- Cook on low heat for about 8–10 minutes.
- Avoid stirring too much; gently shake the pan if needed.
Rest the curry:
- Turn off the heat and allow the curry to rest for at least 30 minutes so the flavours develop.
Serve:
- Garnish with fresh coriander leaves and serve hot with steamed rice, ragi mudde, or dosa.
Notes
Pro Tips:
✔ Use spicy Andhra chilli powder for authentic flavour.
✔ Cooking in a clay pot enhances the taste.
✔ Do not stir frequently after adding fish to avoid breaking pieces.
✔ Let the curry rest before serving for deeper flavour.
✔ The curry tastes even better the next day.
✔ Cooking in a clay pot enhances the taste.
✔ Do not stir frequently after adding fish to avoid breaking pieces.
✔ Let the curry rest before serving for deeper flavour.
✔ The curry tastes even better the next day.
