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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Fish Dishes, Main Course
Cuisine Indian
Servings 4

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.
Keyword curry, fish