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) Recipe
A popular and authentic fish curry from the state of Andhra Pradesh.
Cuisine: Andhra, South Indian
Ingredients for Andhra Chepala Pulusu (Andhra Fish Curry)
Dry roast and Grind to a powder:
How to make Andhra Chepala Pulusu (Andhra Fish Curry)
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Combine all the marinade ingredients in a bowl to a fine paste.
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Add the fish pieces and mix well.
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Cover and keep aside for 30 minutes to marinate.
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Grind together the onions and green chillies to a coarse paste.
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Heat 1 tblsp sesame oil in a frying pan.
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Fry the marinated fish till light brown.
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Add the mustard seeds, fenugreek seeds and curry to the pan.
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Add the onion paste and stir.
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Add the ground masala and mix.
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Add the tomato puree, tamarind extract, jaggery and salt.
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Simmer for 10 minutes till thick and reduced by a third.
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Pour 1 cup of water and reduce flame.
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Cook for 10 minutes and add the fried fish.
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Allow it to simmer for another 10 minutes or till the fish is fully cooked.
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Garnish with coriander leaves.
Praveen Kumar is the founder of Awesome Cuisine. He started Awesome Cuisine in 2008 to showcase the rich culinary heritage of India and also as a means to track his love for food. A Digital Marketer by profession and a foodie by passion, he has been involved in food ever since his school days.