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You are here: Home / Fish Recipes / Andhra Spicy Fish Curry Recipe / Andhra Chepala Pulusu Recipe

Andhra Spicy Fish Curry Recipe / Andhra Chepala Pulusu Recipe

June 13, 2015 By Aarthi 24 Comments

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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.

Similar Recipes,
Goan Fish Curry
Anchovies Fish Curry
Sardine Fish Curry
Chettinad Fish Curry
Malabar Fish Curry
Mackerel Fish Curry
Many More..

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

Ingredients:

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

Method:

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.

Serve.






Pictorial:
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
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Filed Under: Fish Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Anonymous

    June 15, 2015 at 6:55 am

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

    Reply
  2. Anonymous

    June 18, 2015 at 10:29 am

    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..

    Reply
  3. Aarthi

    June 18, 2015 at 1:23 pm

    @Anonymousit is a kind of paarai fish

    Reply
  4. Anonymous

    December 27, 2015 at 7:38 am

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

    Reply
  5. Aarthi

    December 30, 2015 at 1:05 pm

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

    Reply
  6. plasterer bristol

    January 4, 2016 at 10:15 am

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

    Simon

    Reply
  7. Anonymous

    January 17, 2016 at 8:17 am

    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

    Reply
  8. Barbara Centorami

    February 28, 2016 at 2:08 am

    This looks over-the-top delicious!!

    Reply
  9. Anonymous

    April 6, 2016 at 9:38 pm

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

    Reply
  10. Nantha Seenan

    July 6, 2016 at 5:34 pm

    Awesome receipe tried it came out well 🙂 great going.

    Reply
  11. Julia Roberts

    October 22, 2016 at 12:15 pm

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

    vegetarian restaurant

    Reply
  12. Sowmya c

    November 9, 2016 at 2:19 pm

    I tried this recipe today,it came out very nice n tasty too, it's more lik tangy taste… I loved it… Thank u arti ji for this tasty recipe

    Reply
  13. Sowmya c

    November 9, 2016 at 2:20 pm

    I tried this recipe today,it came out very nice n tasty too, it's more lik tangy taste… I loved it… Thank u arti ji for this tasty recipe

    Reply
  14. jaz jay

    November 12, 2016 at 4:31 am

    Asafoetida – is there another more common name? What form can we find this in? Powder, paste, seeds, liquid? Is it only available in Indian Shop? Would you please post a photo of it plus what packaging looks like? Thanks.

    Reply
  15. Anlet Prince - Annslittlecorner

    January 12, 2017 at 1:47 am

    A real treat to the eyes nice reddish colour is tempting me….

    Reply
  16. Anonymous

    February 19, 2017 at 11:56 pm

    is it a must to let is sit for 2 hours before eating?

    Reply
  17. Regina

    April 26, 2017 at 3:20 pm

    I made this with pomfret today and it was delicious. Thank you!

    Reply
  18. Sandhya

    February 4, 2018 at 5:46 am

    Hi, I tried the same curry with Malabar travelly fish today.. I did some modifications, namely I added onions and I used more tomatoes but no tamarind. Came out really well.. Thank u so much

    Reply
  19. Tharanimahesh

    February 4, 2018 at 3:10 pm

    Hi mam…this Sunday I prepared this fish curry.. really it came out very well,my hubby Loved it thanks for sharing

    Reply
  20. Keya Chatterjee

    July 16, 2018 at 5:47 pm

    Very well dem started. Will definitely try. Great job.

    Reply
  21. Puja

    May 20, 2019 at 2:06 am

    I would love to know Belam pulusu ,Belam means jaggery in Telugu.. Telangana style please tell me how to make Belam pulusu

    Reply

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Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

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