Andhra Chepala Pulusu

Andhra Chepala Pulusu is a spicy and tangy fish curry from Andhra Pradesh. It features fish cooked in a rich gravy made with tamarind, tomatoes, and a blend of aromatic spices like fenugreek, coriander, and cumin. The dish is known for its bold flavors and is typically served with steamed rice, offering a delicious balance of heat and tanginess.

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Course: SEAFOOD

Cuisine: Indian

Keyword: Andhra Chepala Pulusu

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 300kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For the Fish:

500 grams Fresh fish (like Rohu, Catla, or Kingfish), cut into medium-sized pieces
1/2 tsp Turmeric powder
1/2 tsp Red chili powder
Salt, to taste

For the Pulusu (Gravy):

2 tbsp Oil (preferably sesame oil for authentic flavor)
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
1 Large onion, finely chopped
2 Green chilies, slit
1 tbsp Ginger-garlic paste
2 Large tomatoes, finely chopped
1/2 tsp Turmeric powder
1 tbsp Red chili powder (adjust to taste)
1 tbsp Coriander powder
1/2 tsp Cumin powder
1/4 tsp Fenugreek powder (methi powder)
Tamarind pulp (soak a lemon-sized ball of tamarind in warm water, extract the pulp)
2-3 Cups Water (adjust based on desired gravy consistency)
Fresh curry leaves
Fresh coriander leaves, for garnish
Salt, to taste

Instructions

Instructions:

1. Marinate the Fish:

Clean the fish piecesthoroughly. Marinate with turmeric, red chili powder, and salt. Set aside for15 minutes.

2. Prepare the Pulusu Base:

Heat oil in aheavy-bottomed pan or clay pot (traditionally used for this dish).
Add mustard seeds, cuminseeds, and fenugreek seeds. Let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add slit green chilies and ginger-garlic paste. Sauté until the raw smell disappears.

3. Cook the Masala:

Add chopped tomatoes andcook until they turn soft and oil starts to separate from the mixture.
Add turmeric powder, red chili powder, coriander powder, cumin powder, and fenugreek powder. Mix well and cook for a couple of minutes until the spices are well blended.

4. Add Tamarind and Water:

Pour in the tamarind pulpand add water. Stir well and bring the mixture to a boil.
Reduce the heat and let the gravy simmer for 10-15 minutes to allow the flavors to meld together.

5. Cook the Fish:

Gently add the marinatedfish pieces into the simmering gravy. Ensure that the fish pieces are submergedin the gravy.
Cover and cook on low heat for 10-15 minutes, or until the fish is cooked through. Avoid stirring too much to prevent the fish from breaking apart.
Add fresh curry leaves in the last few minutes of cooking.

6. Garnish and Serve:

Once the fish is cooked andthe gravy has thickened to your desired consistency, turn off the heat.
Garnish with freshlychopped coriander leaves.

7. Serving Suggestion:

Serve Andhra Chepala Pulusu hot with steamed rice or millet-based dishes like ragi mudde.

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