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, 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.
Clean the fish thoroughly and mix with the marination ingredients. Set aside for 15-30 minutes.
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.
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.
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.
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.
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.
Sprinkle in the ground Pulusu Masala powder and let it simmer for another 8-10 minutes.
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.
