Fish Chepala Pulusu / Fish Curry Andhra Style


Andhra style fish curry is a spicy and tangy fish curry made with chopped onion, tomatoes, spices and tamarind. The gravy pairs well with rice and roti. 


Fish, cut into pieces – 1 kg

Tamarind, soaked in 1 cup of water – a lemon sized

Onion, finely chopped – 2 nos

Green chilli, slit – 2 nos

Tomato, finely chopped – 2 nos

Ginger garlic paste – 1 tbsp

Curry leaves – few

Mustard seeds – 1 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Kashmiri chilli powder – 4 tbsp

Coriander powder – 3 tbsp

Pepper powder – 2 tsp

Cumin powder – 1 tbsp

Turmeric powder – 1/2 tsp

Salt to taste

Oil – 8 -10 tbsp

Coriander leaves, chopped

To Marinate

Ginger garlic paste – 1 tbsp

Turmeric powder – 1/2 tsp

Kashmiri Chili powder – 1 tsp


                                                  Pictured: Fish pulusu and lauki dal


Marinate fish with 1 tbsp of ginger garlic paste, 1/2 tsp of turmeric powder 1 tsp of chilli powder and salt. Set this aside for 30 minutes.

Heat a heavy bottom pan or earthen pot, splutter mustard seeds, cumin seeds, fenugreek seeds. Now add chopped onion, green chillies and ginger garlic paste. When onion turns translucent, add chopped tomatoes and salt. Saute well. When tomato turns mushy, add kashmiri chilli powder, coriander powder, fennel powder, pepper powder and turmeric powder. Saute well on a low flame. Now add tamarind juice, required water and boil for 5 minutes. Now add the marinated fish pieces and cook on high flame for 5 minutes. Then reduce the flame, close the lid, and cook for 15 – 20 minutes or until fish is cooked. Add salt if needed. Add chopped coriander leaves and serve hot with rice or chapati.

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