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Andhra Chepala Pulusu

Fried fish cooked in a tangy tamarind gravy with freshly ground spices. An authentic Andhra delicacy.

Andhra Chepala Pulusu Andhra Chepala Pulusu


:Aditya Bal

Recipe Servings


Recipe Cook Time

:1 hour

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  • For the Marinade:

    1/2 kg Rahu fish

    1 tbsp ginger-garlic paste

    1 tsp coriander powder

    1 tsp red chilli powder

    1 tsp cumin powder

    Salt to taste

    For Curry:

    7 tbsp sesame oil

    1 inch of cinnamon

    4 green cardamoms

    4 cloves

    2 small onions

    6-7 green chillies

    1/2 tsp fenugreek seeds

    1 tsp mustard seeds

    1/4 tsp turmeric powder

    2 tomatoes, pureed with seeds & skin

    5-6 tsp tamarind extract

    6-8 curry leaves


    Coriander for garnishing


In a bowl, mix all the ingredients for the marinade with the fish and keep aside for 1/2 hour.

Grind the green cardamom, cloves and cinnamon together and remove.

Then, grind the onion and green chillies into a paste.

In a pan, heat 5 table spoons of oil and shallow fry the fish till the outside is slightly crisp. Remove & keep aside.

In the same pan, heat 2 tbs of oil, add the mustard & fenugreek seeds and let them crackle.

Add the ground onion & chilli paste and saute till transparent.

Mix in the tomato puree & tamarind extract and cook for 5 mins stirring continuously.

Add the fried fish, turmeric powder and ground masala. Gently stir.

Pour enough water to cover the fish slightly. Sprinkle the curry leaves on top, cover & cook for 8-10 minutes.

Garnish with coriander leaves. Serve hot with rice.

Key Ingredients: Fish, Coriander Powder, Tomato, Tamarind, Curry Leaves




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