Andhra coastal and rural areas, Chappidi Chepalu / Archina Chepalu refers to smoked–dried fish, prepared using a traditional preservation method followed before refrigerators were common.
Fresh fish are first cleaned, then grilled or smoked on fire or coal. After this, the fish is sun-dried or air-dried and stored for 1 week to 10 days. It can be used whenever needed. Before cooking, the outer burnt skin is removed, the fish is washed thoroughly, and then cooked like regular fish curry. This process gives the fish a strong smoky aroma and deep traditional flavor.
The name Archina comes from the Telugu word “Archadam / Archina”, which means to roast or grill on fire, so Archina Chepalu literally means roasted or smoked fish. The name Chappidi comes from the texture of the fish after grilling and drying—it becomes flat, thin, and dry, hence the name Chappidi (flattened or pressed).
Ingredients
- Chappidi / Archina chepalu (smoked fish) – 6 to 8
- Onion – 1 medium, sliced
- Green chillies – 2, slit
- Tamarind – lemon-sized ball (soaked, extract juice)
- Ginger-garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ¾ to 1 tsp (use carefully)
- Coriander powder – 1 tsp
- Cumin powder – ½ tsp
- Salt – to taste
- Oil – 2 to 2½ tbsp
- Water – as needed
- Curry leaves – few (optional but traditional)
Preparation Method
Step 1: Cleaning the Smoked Fish
- Take the chappidi/archina chepalu.
- Remove the outer burnt or black skin completely.
- Wash thoroughly 2–3 times.
- If smell is strong, soak in warm water for 5 minutes, then wash again.
- Cut into medium pieces and keep aside.
Step 2: Cooking the Pulusu
- Heat oil directly in a wide pan.
- Add sliced onions and green chillies. Sauté until onions turn soft and light brown.
- Add curry leaves (if using) and ginger-garlic paste. Fry until raw smell disappears.
- Lower the flame and add turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix gently.
- Add tamarind extract and required water to make a medium-thin gravy.
- Let it boil for 5–7 minutes until raw tamarind smell disappears.
- Gently add the cleaned smoked fish pieces.
- Cover and cook on low to medium flame for 10–12 minutes.
- Occasionally swirl the pan—do not stir with a spoon.
- When the gravy thickens slightly and oil floats on top, switch off the flame.
- Rest for 10 minutes before serving.
Health Benefits
- Rich in protein
Helps in muscle strength, body repair, and keeps you full for longer. - Good source of omega-3 fatty acids
Supports heart health, brain function, and reduces inflammation. - High in calcium and phosphorus
Especially beneficial for strong bones and teeth, as smoked fish often retains minerals. - Improves immunity
Contains essential nutrients like zinc and selenium that help strengthen the immune system. - Easy to digest
When cooked as pulusu, it is light on the stomach and suitable for regular meals. - Long shelf life without chemicals
Naturally preserved through smoking and drying, with no artificial preservatives. - Enhances appetite
The smoky aroma and tangy pulusu stimulate digestion and improve appetite. - Traditional, energy-giving food
Commonly consumed by coastal communities for sustained energy during physical work.