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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.
For 4 servings
Prepare Fish and Tamarind Extract
Create the Masala Base
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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.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 303.74 calories per serving with 27.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Pulusu (Gravy)
Cook the Fish
Garnish and Rest
Add vegetables like drumsticks, okra (bhindi), or small brinjals to the gravy and cook them until tender before adding the fish.
This recipe works well with other firm-fleshed fish like pomfret, tilapia, or catfish.
For a deeper flavor, dry roast 1 tsp coriander seeds, 1/2 tsp cumin seeds, 1/4 tsp fenugreek seeds, and 2-3 dried red chillies. Grind them into a fine powder or paste and add it at step 2.
For a less spicy curry, reduce the amount of red chili powder and green chillies. You can also add 1/4 cup of coconut milk at the end for a creamier, milder taste (though this is not traditional).
The omega-3 fatty acids found in fish like kingfish are known to reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
Fish is a high-quality, lean protein source that is essential for building and repairing tissues, making enzymes, and supporting overall body function.
Spices like turmeric (containing curcumin), ginger, and garlic have powerful anti-inflammatory effects that can help combat chronic inflammation in the body.
Tamarind is known to have mild laxative properties, while spices like cumin and fenugreek can stimulate digestive enzymes, promoting better gut health.
One serving of Chepala Pulusu contains approximately 320-380 calories, depending on the type of fish and amount of oil used. This estimate includes the fish and the gravy.
Yes, Chepala Pulusu can be very healthy. Fish is an excellent source of lean protein and omega-3 fatty acids, which are beneficial for heart and brain health. The spices used, like turmeric and fenugreek, also have anti-inflammatory properties.
Firm, fleshy fish are ideal as they hold their shape well in the gravy. Kingfish (Vanjaram), Pomfret (Chanduva), Tilapia (Jilapi), and Catfish (Marpu) are excellent choices for this curry.
If your curry is too tangy, you can balance the flavor by adding a small piece of jaggery or about half a teaspoon of sugar. Stir it in until it dissolves completely and taste again.
Chepala Pulusu can be stored in an airtight container in the refrigerator for up to 2 days. In fact, its flavor deepens and improves the next day. Reheat gently on the stovetop over low heat.
Fish can break if it's overcooked or stirred too vigorously. To prevent this, add the fish only after the gravy has simmered well, cook it on low heat, and avoid using a spoon to stir. Instead, gently swirl the entire pan to mix.