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A classic Andhra fish curry featuring tender catfish simmered in a fiery, tangy tamarind gravy. This traditional 'chepala pulusu' is packed with bold flavors and is best enjoyed with hot steamed rice.
For 4 servings
Prepare Fish and Tamarind Extract
Temper Spices and Sauté Aromatics
Build the Masala Base
A classic Andhra fish curry featuring tender catfish simmered in a fiery, tangy tamarind gravy. This traditional 'chepala pulusu' is packed with bold flavors and is best enjoyed with hot steamed rice.
This andhra recipe takes 50 minutes to prepare and yields 4 servings. At 288.13 calories per serving with 26.08g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Pulusu (Gravy)
Cook the Fish
Garnish and Rest
This pulusu can also be made with other firm-fleshed fish like Kingfish (Vanjaram), Pomfret (Chanduva), or Murrel (Korameenu).
Add vegetables like drumstick pieces, whole shallots (sambar onions), or okra (bhindi) to the gravy. Sauté them after the onions and before the tomatoes until partially cooked.
For a richer, thicker gravy, add a paste of 1 tbsp poppy seeds (khus khus) and 1 tbsp grated coconut, ground with a little water. Add this paste along with the tamarind water and simmer.
Catfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and potentially lowering the risk of heart disease.
The spices used, such as turmeric, fenugreek, and chilli powder, contain powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
Tamarind is known to have a mild laxative effect and can aid digestion. Spices like ginger and garlic also contribute to a healthy gut by promoting the growth of beneficial bacteria.
Bommidalu is the Telugu name for a type of catfish, specifically Wallago Attu. It's known for its soft, tender flesh and minimal bones, which makes it ideal for absorbing the flavors of a tangy and spicy pulusu.
One serving of Bommidala Pulusu contains approximately 300-350 calories, depending on the amount of oil used and the fat content of the fish. It's a nutritious main course when paired with rice.
Yes, it is a healthy dish. The fish provides high-quality protein and heart-healthy omega-3 fatty acids. The spices like turmeric and fenugreek have anti-inflammatory properties, and tamarind is rich in antioxidants.
Fish can break for a few reasons: it was overcooked, it was stirred too vigorously with a spoon, or it was not fresh. To prevent this, cook the fish on a low simmer for just 10-12 minutes and only swirl the pan to mix.
Absolutely. To reduce the spice level, decrease the amount of red chilli powder and use fewer green chillies or remove their seeds before adding them to the curry.
Yes, you can use store-bought tamarind paste for convenience. For this recipe, substitute the 40g of whole tamarind with 2 to 3 tablespoons of thick tamarind paste mixed in 1.5 cups of warm water.
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