Chepala Pulusu


Recipe prepared by Smt Jhansi Lakshmi
*****
Article written by Lakshmi Aparna


Chepala Pulusu ready to serve

Introduction

Chepala Pulusu is a traditional Andhra-style fish curry that is loved for its tangy and spicy flavors. Made with fresh fish pieces, tamarind, and a blend of aromatic spices, this dish is a staple in many households. The rich, tangy gravy is perfect when paired with steamed rice. In this recipe, we will go step-by-step through the process of preparing this mouth-watering fish curry that will surely be a hit at any meal.

Marination time: 30 Minutes
Preparation time: 20 Minutes
Cooking time: 30 Minutes

 

Quick Navigation:

 

Ingredients

Baguchesina Chepa Mukkalu (Cleaned Fish Pieces): 1 kg

Cleaned fish pieces for Chepala Pulusu

Ullipayalu (Onions): 2 big

Two large onions for the recipe

Pachimirapa (Green Chillies): 6

Green chillies used in Chepala Pulusu

Chintapandu (Tamarind): 100 grams

Velulli (Garlic): 6 nods

Garlic used in the recipe

Allam Velulli (Ginger Garlic) Paste: 2 tsp

Ginger garlic paste used in Chepala Pulusu

Salt: 3 tsp

Karam (Red Chilly Powder): 2 tsp

Red chilly powder for spice

Pasupu (Turmeric Powder): 1 tsp

Turmeric powder used for color and flavor

Dhaniyalu (Coriander Seeds): 2 tsp

Coriander seeds used in the recipe

Jeelakarra (Cumin Seeds): 1 tsp

Cumin seeds for flavor

Menthulu (Fenugreek Seeds): 1/4 tsp

Fenugreek seeds

Lavangalu (Cloves): 4

Cloves for flavor

Dhalchina Chakka (Cinnamon): 2 cm

Cinnamon used in the curry

Oil: 5 tsp

Kothimeera (Coriander Leaves): 1 bunch

Fresh coriander leaves

Karivepaku (Curry Leaves): 1 Stem

Fresh curry leaves

Procedure

Step 1: Marinate the fish

Clean fish pieces neatly. Add 1 tsp Salt, 1 tsp Red Chilly Powder, 1/2 tsp Turmeric Powder, 1 tsp Ginger Garlic Paste to fish pieces.

Fish pieces being marinated with spices

Step 2: Marination time

Mix them well and marinate for 45 min (best if refrigerated).

Marinated fish kept aside

Step 3: Prepare tamarind

Soak 100 grams Tamarind in water.

Tamarind soaked in water

Step 4: Prepare vegetables

Slice Onions and Chillies.

Onions and chillies sliced

Step 5: Roast spices

Fry 2 tsp Coriander Seeds, 1 tsp Cumin Seeds, 1/4 tsp Fenugreek Seeds for 2 min till golden color (make sure they don't turn black).

Spices roasted to golden brown

Step 6: Make masala powder

Let it cool. Blend fried coriander seeds, fenugreek seeds & cumin seeds into powder.

Blended spices into fine powder

Step 7: Prepare garlic paste

Blend 6 Garlic nods into paste, keep them aside.

Garlic paste ready

Step 8: Start frying spices and onions

Heat 5 tsp Oil in a Wide Flat Cooking Pan, add 4 Cloves and Cinnamon.

Oil heated with cloves and cinnamon

Step 9: Fry onions and chillies

Immediately add Sliced Onions, 3 Green Chillies, 1 stem Curry Leaves & little Coriander Leaves. Fry on high flame for 3 min.

Onions and chillies fried with spices

Step 10: Add more spices and sauté

Add 1/2 tsp Turmeric Powder, 1 tsp Ginger Garlic Paste & 1 tsp Salt. Fry for 2 min on high flame by mixing. Add remaining Sliced Chillies.

More spices and chillies added

Step 11: Prepare tamarind water

Filter Soaked Tamarind water, adding water to it (about 3 glasses including tamarind water should remain).

Tamarind water prepared

Step 12: Add fish to the curry

Add Marinated Fish Pieces to fried Onion Pan, mix it and let it sit for 5 min.

Fish pieces added to the fried onion mixture

Step 13: Add tamarind water

Add already prepared 3 glasses of Tamarind water to the cooking pan.

Tamarind water added to the curry

Step 14: Adjust seasoning

Add 1 tsp Salt, 1 tsp Red Chilly Powder to the curry. Taste once, add more salt or Red Chilly Powder if necessary. Close the pan and cook for 5 min on high flame.

Curry simmering with fish and spices

Step 15: Add masala powder

Add the Masala Powder (prepared in Step 6) and mix carefully. Cook for 5 min on high flame.

Masala powder added to the curry

Step 16: Finish with garlic paste and coriander

Add the Garlic Paste (prepared in Step 7) and Coriander leaves. Cook for 5 min on low flame.

Coriander and garlic paste added to finish the curry

Turn off the flame once the curry thickens and oil floats on the surface. This indicates the curry is ready.

Chepala Pulusu ready with oil floating on top

Conclusion

Chepala Pulusu is a flavorful and comforting dish, perfect for lunch or dinner when paired with hot steamed rice. The tanginess from tamarind combined with the bold spices makes it an unforgettable meal. With each bite, you'll experience the rich cultural heritage that goes into preparing this dish, making it a beloved recipe in many homes. Try making it for your family and enjoy the delightful flavors of Andhra cuisine.

Chepala Pulusu served with rice

Final serving of Chepala Pulusu with rice


Comments powered by CComment

 

 

Website

Contact

 

Our Latest Recipes