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Jun 13, 2015

Andhra Spicy Fish Curry Recipe / Andhra Chepala Pulusu Recipe

I have been looking for a spicy, tangy, red fish curry recipe with no coconut. Finally i got one, this is a andhra recipe, it uses lots of oil, lots of tamarind and lets not miss lots of chilli powder. This fiery fish curry is perfect with hot rice. Delicious and my mouth is watering seeing the picture. JUST LOOK AT THE COLOUR.

I used kashmiri chilli powder in this recipe, it gave me a rich colour with medium spicyness. But if you want it to be super spicy, you can use half kashmiri and half regular chilli powder. And dont reduce the tamarind and oil in this, you need that to balance all the spicyness. Also this gravy takes quite a bit of salt. So taste and adjust the seasoning. Also the main point is to allow the curry to sit for a couple of hours before eating so the flavours meld together, this curry taste even better the next day when reheated. Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 30 to 35 mins
Serves : 4 to 6


Fish - 300 grams
Oil - 1/2 cup
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Fenugreek Seeds / Vendayam / Methi - 1/4 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Curry leaves a handful
Tomatoes - 1 large chopped finely
Coriander Powder / Malli Podi - 2 tblspn
Kashmiri Chilli Powder - 3 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Tamarind - 1 small lemon size
Water - 2 cups
Salt to taste


Take tamarind in a bowl, add in 1 cup of water. Let it sit for 10 mins. Squeeze and strain it, add more water to extract more tamarind juice.

Heat oil in a kadai. Add in mustard, cumin, fenugreek, asafoetida and curry leaves. Saute this for a min.

Add in tomatoes and salt. Cook till it turns mushy.

Add in the spice powders and mix well. Saute this for a min.

Add in fish and toss well in the masala.

Add in water and tamarind and curry leaves. Mix well. Bring it to boil.

Cover and simmer for 15 mins till the curry is thick.

Turn off the heat and let the gravy sit covered for 2 hours.


Take all your ingredients

Heat oil in a pan..You need quite a bit of oil for this recipe

crackle in some mustard, cumin and fenugreek seeds

add a dash of asafoetida

add in some chopped tomatoes

add little salt

saute well

add in turmeric and coriander powder

add in chilli powder..I used kashmiri chilli powder

saute them for few sec

look at the deep red colour it is because of the kashmiri chilli powder

add in cut cleaned fish pieces,,i used head and all

toss well in the red masala

pour in tamarind water, you need lots of them

mix well

add little more water if needed

throw in some curry leaves

bring it to boil

cover and simmer for 15 mins

Now the fish curry is done..take it off the heat and let it sit for 2 hours

this is how it looks after 2 hours

Enjoy this spicy and tangy fish curry with hot rice


  1. Wow......... i love fish kulambu so so much. U did a great job. Love the clicks.. ..soon gonna try..!!!!!!!!!

  2. Can you please tell me what kind of fish (the name of the fish) you used? I have never cooked or bought fish before and would like to try this recipe..

  3. Loved the recipe ,, can u tell me appropriately how much is tamarind by wt,, 1 lemon means can v take it as 20gms.

  4. @Anonymousyes it will be around 20 grams..but you can taste adn add more

  5. This sounds lovely, will be giving this a try, thanks for sharing.


  6. I tried your recipe followed exactly your steps. It came out very well. Excellent taste. In addition to this I added few pieces of mango. Awesome thanks

  7. Thanks for the recipe, but is it really one tomato as said in text. The pictures show lot of tomatoes. Please let me know.

  8. Awesome receipe tried it came out well :) great going.

  9. Very nice. I like this dish. Thanks for sharing.

    vegetarian restaurant


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