Welcome to today’s recipe! We are making Chepala Pulusu, a traditional and flavorful Andhra-style fish curry that’s tangy, spicy, and absolutely delicious. This curry is a staple in South India and is perfect when paired with hot rice or crispy dosas. Made with fresh fish, tamarind, and a blend of aromatic spices, Chepala Pulusu will surely become your favorite dish.

Ingredients:

500g fresh fish (preferably a firm fish like koyyinga, tilapia, catla, or mackerel)
1 large onion, finely chopped
2-3 tomatoes, chopped
1 tbsp ginger-garlic paste
2-3 green chilies, slit
1 tsp turmeric powder
1 tsp red chili powder (adjust to spice preference)
1 tsp coriander powder
1 tsp cumin powder
1 tbsp tamarind pulp (or tamarind paste)
1-2 tbsp jaggery (optional, to balance the tanginess)
1 tsp fenugreek seeds
1-2 dried red chilies
Fresh curry leaves
Salt to taste
2 tbsp oil
Fresh coriander leaves for garnish
Instructions:

Prepare the Fish:

Clean and cut the fish into pieces. Marinate the fish pieces with a pinch of turmeric and salt. Set aside for 10–15 minutes.
Prepare the Tamarind Pulp:

Soak tamarind in warm water for 15 minutes and extract the pulp. If you're using tamarind paste, mix it with water to create a thick tamarind juice.
Make the Curry Base:

Heat oil in a pan or clay pot. Add green chilies, and curry leaves.
Add finely chopped or grinded onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add Tomatoes (Optional) and Spices:

Add chopped tomatoes and cook until they soften and turn mushy.
Add turmeric powder, red chilli powder, coriander powder, and cumin powder. Stir well and cook until the oil starts separating from the masala.
Add Tamarind and Water:

Pour in the tamarind pulp and a little water (around 1–2 cups, depending on the consistency you prefer). Stir and bring it to a simmer.
Add jaggery if you prefer a hint of sweetness to balance the tanginess.
Cook the Fish:

Gently add the marinated fish pieces to the curry. Cook on medium heat for about 10–15 minutes or until the fish is cooked through and the curry has thickened.
Do not stir the curry vigorously as the fish may break.
Final Touch:

Once the fish is cooked, taste and adjust salt and spice levels. Garnish with fresh coriander leaves.
Serve:

Serve your delicious Chepala Pulusu hot with steamed rice, idli, or dosa.
Tips:

Adjust the spice levels according to your taste by increasing or decreasing the amount of chilli powder.
The use of tamarind gives the curry its signature tangy flavor, but you can adjust the quantity based on your preference for tanginess.
You can also add a little coconut milk at the end for a creamier texture, though it's not traditional.
Enjoy this tangy, spicy Chepala Pulusu with your favorite sides, and let us know how your dish turned out in the comments below! Happy cooking!

свернуть