Chepala Pulusu is a classic Andhra fish curry known for its spicy, tangy flavor. This version uses a raw spice masala paste made from cumin, fenugreek, cloves, cinnamon, garlic, and coriander seeds—giving a deep traditional flavor without roasting. Tamarind adds perfect tang, and slow cooking helps the fish absorb the masala beautifully.
Ingredients
- Cumin seeds – 1 tbsp
- Fenugreek seeds – 1 tsp
- Coriander seeds – 2 tbsp
- Garlic – 8–10 cloves
- Cloves – 2
- Cardamom – 2 pods
- Cinnamon – 1 small piece
- Onion – 1 (chopped)
- Green chillies – 3–4 (slit)
- Tamarind extract – from small lemon-size tamarind
- Red chilli powder – 1–1½ tbsp
- Turmeric – ½ tsp
- Curry leaves – few
- Coriander leaves – for garnish
- Fish pieces – 500 g
- Salt – to taste
- Oil – 3 tbsp
Preparation
- Add cumin, fenugreek, coriander seeds, cloves, cardamom, cinnamon, and garlic to a mixer.
- Add little water and grind into a thick raw masala paste.
- Heat oil in a pan and add curry leaves.
- Add chopped onions and green chillies; saute until soft.
- Add the raw masala paste and fry until oil separates.
- Add turmeric and red chilli powder; fry for 1 minute.
- Add tamarind extract and salt; mix well.
- Add water to get a pulusu consistency.
- Boil for 8–10 minutes on medium flame.
- Add fish pieces gently; swirl the pan without using a spoon.
- Cook on low flame for 12–15 minutes until fish absorbs masala.
- Garnish with coriander leaves and rest 15 minutes before serving.
Tips
- Don’t over-mix after adding fish; swirl the pan only.
- Raw spice paste gives deep flavor—no roasting needed.
- Adjust tamarind for more or less tanginess.
- Letting pulusu rest enhances taste.
- Use fresh fish for best results.
Variations
- Spicy Version: Add 1 tsp pepper powder.
- Mild Version: Reduce chilli powder and use more onions.
Health Benefits
- Fish provides high-quality protein and omega-3.
- Tamarind helps digestion.
- Fenugreek seeds may help control cholesterol.
- Garlic boosts immunity and heart health.