A classic Andhra fish curry where tender fish pieces are simmered in a tangy tamarind gravy, infused with fiery spices. This dish is a perfect balance of sour, spicy, and savory flavors, best enjoyed with hot steamed rice.
Prep20 min
Cook35 min
Soak20 min
Servings4
Serving size: 1 serving
304cal
28gprotein
17gcarbs
Ingredients
500 g Kingfish (Cut into 1-inch thick steaks. Any firm white fish like pomfret or tilapia also works.)
30 g Tamarind (About a lemon-sized ball, seedless.)
2 pcs Onion (Medium-sized, finely chopped.)
2 pcs Tomato (Medium-sized, finely chopped.)
3 pcs Green Chilli (Slit lengthwise.)
1 tbsp Ginger Garlic Paste
3 tbsp Sesame Oil (Traditionally used for its distinct flavor.)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A quick, crunchy, and lightly spiced cabbage stir-fry, perfect as an everyday Indian side dish. This simple and healthy sabzi, also known as Cabbage Poriyal, comes together in under 20 minutes and pairs beautifully with dal and roti.
About Chepala Pulusu, Steamed Basmati Rice and Cabbage Fry
Tangy & aromatic Chepala Pulusu with fluffy rice. A protein-packed, soul-satisfying homestyle meal!
This south_indian dish is perfect for lunch. With 685.8100000000001 calories and 35.60999999999999g of protein per serving, it's a muscle-gain option for your meal plan.
15gfat
1 sprig Curry Leaves
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference.)
2 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Salt (Adjust to taste.)
2.5 cup Water (1 cup for tamarind, 1.5 cups for gravy.)
2 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Prepare Fish and Tamarind Extract
Clean the fish pieces thoroughly. In a bowl, combine the fish with 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix gently to coat and set aside to marinate for 15-20 minutes.
Soak the tamarind in 1 cup of hot water for about 20 minutes. Squeeze the pulp well to extract all the juice. Strain the liquid through a fine-mesh sieve, discarding the solids. You should have about 1 cup of tamarind extract.
2
Create the Masala Base
Heat sesame oil in a wide, heavy-bottomed pan or a traditional clay pot (manchatti) over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the fenugreek seeds and curry leaves. Sauté for 30 seconds until the fenugreek seeds turn golden and aromatic, being careful not to burn them.
Add the finely chopped onions and slit green chillies. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-6 minutes, mashing them with the back of a spoon, until they turn soft and pulpy.
Reduce the heat to low. Add the remaining 1/4 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices release their aroma.
3
Simmer the Pulusu (Gravy)
Pour the prepared tamarind extract and 1.5 cups of fresh water into the pan. Add the remaining 1 tsp of salt.
Stir everything together and bring the gravy to a rolling boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes. This step is crucial for the flavors to meld. The gravy will thicken slightly, and you will see oil separating at the edges.
4
Cook the Fish
Gently slide the marinated fish pieces one by one into the simmering gravy. Ensure they are arranged in a single layer and submerged in the liquid.
Cover the pan and cook on low heat for 7-8 minutes. Do not use a spoon to stir, as this can break the delicate fish. Instead, hold the pan by its handles and gently swirl it a couple of times during cooking.
After 8 minutes, uncover and check for doneness. The fish should be opaque and flake easily when tested with a fork.
5
Garnish and Rest
Turn off the heat. Garnish with freshly chopped coriander leaves.
Cover the pan and let the Chepala Pulusu rest for at least 30 minutes, or ideally a few hours, before serving. This resting period allows the fish to absorb the flavors of the pulusu, making it taste even better.
Serve hot with steamed rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Sunflower Oil (Or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram lentils)
2 pcs Dry Red Chillies (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chillies (Slit lengthwise)
0.5 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Grated Coconut (Fresh or frozen, optional)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Cabbage
Rinse the head of cabbage thoroughly under cold running water.
Remove the tough outer leaves and the core. Finely shred the cabbage using a sharp knife or a food processor. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dry red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3
Cook the Cabbage
Add the slit green chillies and the shredded cabbage to the pan.
Sprinkle the turmeric powder and salt over the cabbage.
