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A classic Andhra fish curry bursting with tangy and spicy flavors. This Nellore specialty features tender fish simmered in a tamarind and raw mango gravy, balanced with a unique freshly ground spice mix.
For 4 servings
Prepare Fish, Tamarind, and Spice Powder
Start the Gravy Base
Cook the Masala
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A classic Andhra fish curry bursting with tangy and spicy flavors. This Nellore specialty features tender fish simmered in a tamarind and raw mango gravy, balanced with a unique freshly ground spice mix.
This andhra recipe takes 55 minutes to prepare and yields 4 servings. At 312.67 calories per serving with 24.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Pulusu
Cook the Fish
Finish and Rest
You can use other firm-fleshed fish like Vanjaram (Kingfish), Murrel (Korameenu), or even Catfish. Adjust cooking time based on the thickness of the fish steaks.
Add vegetables like drumsticks (murungakkai) or lady's finger (okra) to the gravy along with the tamarind water for extra texture and flavor.
If raw mango is not in season, you can skip it and increase the amount of tamarind slightly to compensate for the tanginess.
For a milder version, reduce the amount of red chili powder and use less pungent green chilies.
The fish in this curry is a prime source of omega-3 fatty acids, which are crucial for reducing inflammation, improving cardiovascular health, and supporting brain function.
Spices like turmeric, cumin, and coriander, along with tamarind, are rich in antioxidants and have antimicrobial properties that can help strengthen the immune system.
Fish provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function, while being lower in saturated fat compared to other meat sources.
Tamarind is known to have a mild laxative effect and can aid digestion. Spices like fenugreek and cumin also help in relieving indigestion and bloating.
Yes, it can be a healthy dish. Fish is an excellent source of lean protein and omega-3 fatty acids, which are great for heart and brain health. The spices used, like turmeric and fenugreek, have anti-inflammatory properties. To make it healthier, use a moderate amount of cold-pressed sesame oil.
One serving of Nellore Chepala Pulusu (approximately 310g) contains around 380-420 calories. The exact count depends on the type of fish and the amount of oil used.
Traditionally, freshwater fish like Rohu (Rohita) or Murrel (Korameenu) are used. However, any firm-fleshed fish that doesn't disintegrate easily, such as Kingfish (Vanjaram) or Pomfret, works well.
Fish breaks apart if it's overcooked or stirred too vigorously. Add the fish only when the gravy is simmering, cook it for just 8-10 minutes, and avoid using a ladle. Gently swirl the pan to mix the curry.
Nellore Chepala Pulusu can be refrigerated in an airtight container for up to 2 days. The flavor actually improves on the second day. Reheat gently on the stovetop over low heat.
Absolutely. If raw mangoes are not available, you can omit them. You might want to add a little more tamarind pulp to maintain the characteristic tangy flavor of the pulusu.