This Andhra Fish Curry Recipe is for those who absolutely love a spicy meal to relish. Fish cooked in Chilli Tamarind Sauce  can be paired with steamed rice or pulao !

Andhra Fish Curry Recipe

Chepala Pulusu is a traditional dish from Andhra Pradesh. Pulusu means tamarind based gravy . It’s Tamarind and Chilli that  makes the dish spicy & tangy at the same time.An explosion of flavour!

You can cook this curry with any fish of your choice. I prepared with Rohu which is easily available in Odisha as well as Andhra Pradesh. Do not use the Fish head.
I have shared a fish head curry before. Check that.

Check Odia style Rohu Fish Curru Recipe here. 

Check this Kerala Fish Fry Recipe 

Sesame oil is preferred to prepare this dish . That adds more flavour to this curry. But you can use refined cooking oil ( sunflower or Rice-bran) .

Marinate Fish slices with turmeric powder, chilli powder , salt and lemon juice for 15-30 minutes. Many use ginger & garlic paste to marinate the fish which I don’t prefer. The garlic paste is added directly to the curry.
Instead of Onions , shallots can be used. I have used chopped tomato in this Andhra Fish Curry Recipe. You can blanch the tomato and make purée.

Choose an old , tangy good quality  Tamarind. As the amount of chilli powder is more , you need the right amount of tanginess to balance that.  I soaked a lemon sized tamarind in one cup of  warm water for 15 minutes.

Once you add the fish , avoid using spatula as it may break the slices. Just hold two edges of the pan , lift up and swirl for 2 seconds. You may avoid this step when cooking a large amount.

Curry leaves and fresh coriander leaves enhance the flavour a lot.
The very important part is allowing the curry to rest. Once it’s cooked , let the curry rest for at least an hour. You can stretch up to 4-5 hours. The more you do , the better it tastes.

Print Recipe

Andhra Fish Curry Recipe | Chepala Pulusu | Rohu Fish in Tamarind Sauce

Cuisine

south indian

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 700 gm Fish Slices
• 2 onion
• 6 garlic clove
• 1 tomato
• 2 tbsp Red chilli powder
• 1 tsp Turmeric powder
• 4 Green Chillies
• 2 sprig Curry leaf
• 1/4 cup coriander leaf
• 1 tsp coriander seed
• 1/4 tsp Fenugreek seed
• 1 tsp cumin seed
• 3 tbsp Tamarind pulp Thick
• 3 tbsp Oil
• 1 tsp lemon juice
• water

Cuisine south indian Prep Time 15 minutes Cook Time 30 minutes Servings people Ingredients 700 gm Fish Slices 2 onion 6 garlic clove 1 tomato 2 tbsp Red chilli powder 1 tsp Turmeric powder 4 Green Chillies 2 sprig Curry leaf 1/4 cup coriander leaf 1 tsp coriander seed 1/4 tsp Fenugreek seed 1 tsp cumin seed 3 tbsp Tamarind pulp Thick 3 tbsp Oil 1 tsp lemon juice water

Instructions

1. Marinate Fish slices with turmeric powder, 1 tsp of salt, lemon juice for 15-30 minutes.you can add 1 tsp of chilli powder which is optional.

   
2. Heat oil in a flat based kadai. Add finely chopped Onions and fry at medium flame. Cover for a minute and fry again. Add curry leaves and green chillies.

   
3. Add chopped tomato. Keep the flame low to medium.

   
4. Cook for 3-4 minutes till they are mushy.You can cover with a lid in between for a minute.

   
5. Add red chilli powder and fry at low flame.

   
6. After a minute put fish slices like this.

   
7. Add tamarind pulp to 1 cup of water . Mix and add this to fish. Add 1 more cup of water. Let it cook for 5 minutes at medium to high flame.

   
8. Make a paste of garlic , coriander seed, cumin seed and fenugreek seed with little water. Add this to curry. Cover and Cook for another 5 minutes.

   
9. Add fresh coriander leaves, adjust salt at this point. Add more water if you need. Cover and cook at medium flame for 5 minutes. It’s ready.