Andhra Chepala Pulusu
A fiery and tangy fish curry originating from the coastal regions of Andhra Pradesh. Tamarind pulp and aromatic spices create a rich gravy that perfectly complements tender fish pieces.
55min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Extract thick tamarind juice from the soaked tamarind and set aside.
2
Heat oil in a wide, heavy-bottomed pan or earthenware pot over medium heat.
3
Add mustard seeds, cumin seeds, and fenugreek seeds, allowing them to sputter.
4
Add the curry leaves and chopped onions, sautéing until the onions turn golden brown.
5
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
6
Add the chopped tomatoes and green chilies, cooking until the tomatoes turn soft and oil separates from the mixture.
7
Lower the heat and add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
8
Pour in the extracted tamarind pulp along with one cup of water and bring the mixture to a rolling boil.
9
Gently slide the fish pieces into the boiling gravy, ensuring they are submerged.
10
Cover the pan and simmer on medium-low heat for about 12 to 15 minutes until the fish is cooked through and the oil floats on top.
11
Garnish with freshly chopped coriander leaves and serve hot with steamed rice.
Ingredients
500 grams firm white fish steaks, cleaned and washed
1 lemon-sized ball of tamarind, soaked in warm water to extract pulp
2 medium onions, finely chopped
2 tomatoes, finely chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/2 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A sprig of fresh curry leaves
3 tablespoons sesame oil or vegetable oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.