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A popular and authentic fish curry from the state of Andhra Pradesh.
Andhra Chepala Pulusu is an authentic and popular fish curry from the Rajahmundry region of Andhra Pradesh. Chepala means river fish or fresh water fish.
Traditionally made in mud or clay pots, this is a finger licking dish made with fish , tamarind extract and spices. This recipe uses Rohu but you are free to use any fresh water fish.
Commonly seen in various restaurants as Andhra Fish Curry, these are best served with steamed rice.
Andhra Chepala Pulusu (Andhra Fish Curry)
A popular and authentic fish curry from the state of Andhra Pradesh.
Ingredients
- 500 g Rohu or any other freshwater fish cleaned, cut into bite-sized pieces, washed, drained
- 2 tbsp Coriander Leaves chopped
- 1 Onion chopped
- 2 to 3 Green Chillies chopped
- 1 tbsp Sesame Oil
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- few Curry Leaves
- 1/2 cup Tomato Puree
- 2 tbsp Tamarind Extract
- 1/4 tsp Jaggery grated
- 1/2 tsp Salt
Dry roast and Grind to a powder:
- 1/2 inch Cinnamon Stick
- 2 Green Cardamoms
- 2 Cloves
For the marinade:
- 1/2 tbsp Ginger Garlic Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Salt
- 1/2 tsp Coriander Powder
- 1/4 tsp Cumin Powder
- 1/2 tsp Sesame Oil
Instructions
- Combine all the marinade ingredients in a bowl to a fine paste.
- Add the fish pieces and mix well.
- Cover and keep aside for 30 minutes to marinate.
- Grind together the onions and green chillies to a coarse paste.
- Heat 1 tblsp sesame oil in a frying pan.
- Fry the marinated fish till light brown.
- Remove and keep aside.
- Add the mustard seeds, fenugreek seeds and curry to the pan.
- Fry for 30 to 45 seconds.
- Add the onion paste and stir.
- Add the ground masala and mix.
- Add the tomato puree, tamarind extract, jaggery and salt.
- Simmer for 10 minutes till thick and reduced by a third.
- Pour 1 cup of water and reduce flame.
- Cook for 10 minutes and add the fried fish.
- Allow it to simmer for another 10 minutes or till the fish is fully cooked.
- Garnish with coriander leaves.
- Serve hot with rice.
