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Chepala pulusu is a Andhra fish curry, which is a renowned spicy seafood recipe, also prepared by cooking fresh fish pieces into tangy tamarind sauce with lots of spicy spices.

Course: dinner, Main Course, Side Dish

Cuisine: Indian, South Indian

Keyword: Andhra chepala pulusu, Andhra fish curry, Andhra fish gravy, Chepala pulusu, Nellore chepala pulusu, Spicy fish curry without coconut

Servings: 4


1 kg fish

1 teaspoon turmeric powder

1/2 tsp salt

1/2 lemon

To arid roast & mill:

1 tablespoon poppy seeds

1 tsp peppercorns

1 tsp cumin seeds

1 teaspoon fenugreek seeds

Additional ingredients:

3 tbsp gingelly oil

1 teaspoon mustard seeds

1 teaspoon seeds

1/2 tsp fenugreek

2 sprig curry leaves

1 tablespoon ginger garlic paste

1/2 tbsp chilli powder

1 teaspoon coriander powder

1/4 tsp turmeric powder

1 teaspoon crystal salt

2 cups tamarind water



Wash fish pieces in a lot of water two to three times.

Drain water thoroughly and invisibly with garlic powder, salt, and lemonjuice.

Lemon and sodium contribute tenderness and turmeric powder will help in eliminating impurities when any.

Maintain this marination apart for 30mins to 1 hour.

Peel and chop modest onions.

Soak tamarind in warm water for 15mins and after 15mins extract 2 cups of thick tamarind water.

Create ginger garlic paste(8 garlic 2 tbsp of ginger) in case you do not have already.

Scrub and chop tomato.

Recipe to Generate Chepala pulusu:

The best way to create pulusu masala:

At a chepala iguru pan, dry roast pepper corns, cumin(jeera) seeds, and fenugreek (Methi) seeds for five minutes until a wonderful odor arises. Transfer these ingredients to a mixer.

Insert poppy(kuskus) seeds together and grind it all into a nice paste using small volume of water. Our pulusu masala is prepared. Keep aside.

The best way to Produce Chepala pulusu:

Heat another big kadai, include gingelly oil and add mustard seeds, fenugreek seeds.

Let them splutter and include Chopped shallots, green chillies and curry leaves.

Saute the onions well to light brown color.

Place ginger garlic paste and saute well to eliminate the raw taste completely.

Add Chopped tomato and cook until they get soft.

Add the spice peppermint, garlic, and chilli powder.

Pour the tamarind water, mix, cover and cook exactly the tamarind for 5 minutes.

After five minutes, the raw smell goes off completely & include the pulusu masala paste and blend well.

Give the sauce a boil for five minutes.

It is possible to add the compulsory salt to your Andhra fish curry.

Drop the marinated fish bits one by one to the sauce gradually.

Make space by lightly stir with a wooden ladle.

Do not stir aggressively as fish pieces may break.

Cover with a lid and cook well not more than 5 minutes at low fire.

Most of the fish types require very less time to get cooked.

Once once you see the color of the meat changes into white colour, switch off.

Allow resting for an hour before serving with hot rice for extra taste.

Recipe Notes


1) Use fresh fishes to get great taste and texture.


2) Never cook fish over 5minutes. You are going to end up in bits and pieces instead of whole fish pieces.

3) Moreover don't stir too much to avoid breaking the bits.

4) Small onions (shallots) provide the nice taste but you may use big onion too if shallots are not available.