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.
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.