Chepala Pulusu
A tangy, fiery tamarind-based fish curry from the Godavari river belt, made with freshwater fish and a slow-simmered onion-tomato base.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Clay pot or kadai
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 13 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 260 kcal
Instructions
- 1
Heat sesame oil in a clay pot or kadai (deep curved pan). Add mustard seeds and fenugreek seeds until they pop.
- 2
Add curry leaves and sliced onions. Fry gently until the onions turn see-through.
- 3
Stir in garlic paste and cook for 1 minute. Add chopped tomatoes and cook until soft.
- 4
Stir in red chilli powder, turmeric, and salt. Cook this masala (spice mix) until oil separates.
- 5
Pour in the tamarind pulp and 2 cups of water. Bring the liquid to a boil.
- 6
Simmer the gravy gently for 10 minutes to soften the raw tamarind flavour.
- 7
Gently slide in the fish steaks. Simmer uncovered for 10 to 12 minutes without stirring hard.
- 8
Take the pan off the heat. Let it rest for 15 minutes before serving so the flavours deepen.
Chef's tips
This curry tastes even better the next day as the fish absorbs the gravy. Do not stir after adding the fish so it does not break.
Ingredient substitutions
- rohu → any firm freshwater fish
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently on low flame; avoid boiling vigorously to keep fish intact.
Common mistakes to avoid
- •Adding the fish too early, which makes it overcook and break.
- •Using watery tamarind extract, which weakens the tangy flavour.
Serving suggestions
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