Andhra fish curry, widely known as Chepala Pulusu, is a tangy delicacy from the coastal regions of Andhra Pradesh. It features firm, white-fleshed fish simmered in a rich tamarind and tomato gravy heavily seasoned with traditional spices, whole red chilies, and curry leaves.
Andhra Fish Curry (Chepala Pulusu)
Description
Andhra fish curry, widely known as Chepala Pulusu, is a tangy delicacy from the coastal regions of Andhra Pradesh. It features firm, white-fleshed fish simmered in a rich tamarind and tomato gravy heavily seasoned with traditional spices, whole red chilies, and curry leaves.
Ingredients
Pulusu Masala Powder
Instructions
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Marinate
Clean the fish thoroughly and mix with the marination ingredients. Set aside for 15-30 minutes.
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Masala
Dry roast all the spices (coriander, cumin, mustard, fenugreek, and dry red chilies) on low heat until aromatic. Grind them into a fine powder and set aside.
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Tempering
Heat the sesame oil in a wide, heavy-bottomed pan. Once hot, add the tempering seeds (mustard, cumin, fenugreek), dried red chilies, and lots of fresh curry leaves until crisp.
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Sauté
Add the chopped shallots/onions and green chilies, sautéing until the onions turn golden brown. Stir in the ginger-garlic paste and cook until the raw smell fades.
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Gravy
Add the tomato puree and let it cook for a few minutes until the oil starts to separate. Pour in the strained tamarind water and add turmeric, red chili powder, and salt. Bring to a boil, then let it simmer on low for 15-20 minutes until the gravy thickens.
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Cook the Fish
Gently slide the marinated fish pieces into the boiling gravy. Do not use a spoon to stir, as this will break the delicate fish slices; instead, hold the pan's handles and swirl it.
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Finish
Sprinkle in the ground Pulusu Masala powder and let it simmer for another 8-10 minutes.
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Rest
Andhra fish curry tastes best when allowed to rest for 1-2 hours before serving, as the flavors deeply meld into the fish. It pairs perfectly with steaming hot rice.