Nellore Chepala Pulusu

1. 1
   prep · ~15 min

   Marinate the fish.

   1.Clean and wash 500g fish steaks thoroughly.

   2.Apply 1 pinch turmeric powder and 1 pinch salt to the fish.

   3.Set aside for 15 minutes to absorb the flavors.

   TIPUse firm-fleshed fish like kingfish for best results—it holds its shape during simmering.
2. 2
   prep · ~5 min

   Prepare the tamarind mixture.

   1.In a bowl, combine 2 tbsp tamarind paste with 500 ml water.

   2.If using fresh tamarind, soak a lemon-sized ball in warm water for 10 minutes and extract the pulp.

   3.Set the tamarind water aside.
3. 3
   temper · ~3 min

   Temper the whole spices.

   1.Heat 2 tbsp oil in a deep pan over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter (30 sec).

   3.Add 0.5 tsp cumin seeds, 0.25 tsp fenugreek seeds, and 2 dried red chilies.

   4.Fry until fragrant, about 30 seconds.

   5.Add 12 curry leaves and sauté briefly.

   TIPDon't let the fenugreek seeds burn—they turn bitter. Keep the heat at medium.
4. 4
   saute · ~13 min

   Build the onion-tomato base.

   1.Add 2 chopped onions to the tempering.

   2.Sauté until deep golden brown (7-8 min).

   3.Add 1 tbsp ginger-garlic paste and cook until the raw smell disappears (1 min).

   4.Add 3 slit green chilies and 2 chopped tomatoes.

   5.Cook until tomatoes turn soft and mushy, about 5 minutes.

   TIPDeep browning of onions is crucial for the rich, rustic flavor typical of Andhra cooking.
5. 5
   saute · ~1 min

   Cook the spice powders.

   1.Reduce heat to low.

   2.Add 1 tbsp red chili powder, 1 tbsp coriander powder, and the remaining turmeric powder.

   3.Stir continuously for 30-40 seconds until the spices release their aroma. Be careful not to burn them.

   TIPCook spices on low heat — adding water immediately after helps prevent burning.
6. 6
   simmer · ~10 min

   Simmer the tamarind gravy.

   1.Pour in the prepared tamarind water.

   2.Add 0.25 tsp salt for the gravy.

   3.Bring the gravy to a rolling boil.

   4.Reduce heat and let it simmer for 10 minutes until the raw tamarind smell disappears and the gravy thickens slightly.
7. 7
   simmer · ~10 min

   Add the fish and finish cooking.

   1.Gently slide the marinated fish pieces into the simmering gravy.

   2.Give the pan a gentle swirl to coat the fish. Avoid stirring too much.

   3.Cook uncovered on medium heat for 8-10 minutes, or until the fish is just cooked through.

   4.The gravy will thicken and the oil will start to separate on the surface.

   TIPDo not cook the fish for too long — it will become tough. Look for the flesh to turn opaque and flake easily.
8. 8
   garnish · ~5 min

   Garnish and serve hot.

   Turn off the heat. Garnish generously with 3 tbsp chopped coriander leaves. Let the curry rest for 5 minutes so the flavors meld together splendidly.

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