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    Home

    Andhra Spicy Fish Curry Recipe / Andhra Chepala Pulusu Recipe

    June 13, 2015 By Aarthi 24 Comments

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    Andhra Fish Curry is a spicy red fish curry which is spicy and tangy. Chepala pulusu made using tomatoes, spices and tamarind which pair well with hot rice.

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    TABLE OF CONTENTS
    1. How to Make Andhra Fish Curry
    2. Pro Tips
    3. 📖 Recipe
    4. Andhra Fish Pulusu | Chepala Pulusu
    5. Andhra Fish Curry Step by Step

    Andhra Fish Curry

    Andhra Fish Curry with step by step pictures. Popular Andhra recipe is made with fish called as chepala pulusu. This is my go to fish curry whenever I don't want to use coconut in my fish curry.

    I have been looking for a spicy, tangy, red fish curry recipe with no coconut. Finally I got one, this is an andhra recipe, it uses lots of tamarind and lets not miss lots of chilli powder. This fiery fish curry is perfect with hot rice. 

    Similar Recipes,
    Goan Fish Curry
    Anchovies Fish Curry
    Sardine Fish Curry
    Chettinad Fish Curry
    Malabar Fish Curry
    Mackerel Fish Curry
    Many More..
     
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    How to Make Andhra Fish Curry

    • Fish - use white fleshed fish for more taste.
    • Chilli powder - I like to use kashmiri chilli powder which gives thickness to the curry without the spice.
    • Oil - Use gingelly oil for best taste.
    • Tamarind & Salt - adjust both as per your taste and requirement. 

    Pro Tips

    I used kashmiri chilli powder in this recipe, it gave me a rich colour with medium spiciness. But if you want it to be super spicy, you can use half kashmiri and half regular chilli powder.

    • Kashmiri chilli powder gives the vibrant red colour. if you are using normal chilli powder use less.
    • Don't add too much water, since the curry has no coconut.
    • The spices added in the curry form the thickness for the gravy.
    • You can use any white fleshed fish. 
    • don't reduce the tamarind and oil in this, you need that to balance all the spiciness. Also this gravy takes quite a bit of salt. So taste and adjust the seasoning.
    • Allow the curry to sit for a couple of hours before eating so the flavors meld together, this curry taste even better the next day when reheated
     
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe

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    Andhra Fish Pulusu | Chepala Pulusu

    Spicy red andhra fish curry is a tamarind based fish curry made without coconut. Fish curry pair well with rice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main
    Cuisine Indian
    Servings 4 servings
    Calories 361 kcal

    Ingredients
      

    • 300 grams Fish
    • ½ cup Oil
    • 1 tsp Mustard Seeds
    • 1 tsp Cumin Seeds
    • ¼ tsp Fenugreek Seeds
    • ¼ tsp Asafoetida
    • Curry leaves
    • 1 large Tomatoes chopped finely
    • 2 tbsp Coriander Powder
    • 3 tbsp Kashmiri Chilli Powder
    • 1 tsp Turmeric Powder
    • 1 lemon size Tamarind
    • 2 cups Water
    • Salt to taste

    Instructions
     

    • 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.

    Video

    Notes

    • Kashmiri chilli powder gives the vibrant red colour. if you are using normal chilli powder use less.
    • Don't add too much water, since the curry has no coconut.
    • The spices added in the curry form the thickness for the gravy.
    • You can use any white fleshed fish. 
    Nutrition Facts
    Andhra Fish Pulusu | Chepala Pulusu
    Amount Per Serving (1 servings)
    Calories 361 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 3g19%
    Trans Fat 1g
    Polyunsaturated Fat 9g
    Monounsaturated Fat 19g
    Cholesterol 38mg13%
    Sodium 148mg6%
    Potassium 514mg15%
    Carbohydrates 7g2%
    Fiber 4g17%
    Sugar 2g2%
    Protein 17g34%
    Vitamin A 2165IU43%
    Vitamin C 7mg8%
    Calcium 62mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword andhra recipes, chepala pulusu, Fish curry, fish recipes
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Andhra Fish Curry Step by Step

    1)Take all your ingredients
     
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    2)Heat oil in a pan..You need quite a bit of oil for this recipe

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    3)crackle in some mustard, cumin and fenugreek seeds

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    4)add a dash of asafoetida

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    5)add in some chopped tomatoes

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    6)add little salt

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    7)saute well

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    8)add in turmeric and coriander powder

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    9)add in chilli powder..I used kashmiri chilli powder

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    9)saute them for few sec

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

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

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    12)toss well in the red masala

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    13)pour in tamarind water, you need lots of them

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    14)mix well

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    15)add little more water if needed

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    16)throw in some curry leaves

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    16)bring it to boil

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    17)cover and simmer for 15 mins

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

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    19)this is how it looks after 2 hours

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    20)Enjoy this spicy fish curry with hot rice

     
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    • Nadan Meen Curry Recipe
    • Fish Curry (without Coconut)
    • Sardine Fry (Mathi / Chala Fry)
    « Potato Mochai Curry Recipe
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    Aarthi

    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!

    Reader Interactions

    Comments

    1. Anonymous

      at

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

      Reply
    2. Anonymous

      at

      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

      at

      @Anonymousit is a kind of paarai fish

      Reply
    4. Anonymous

      at

      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

      at

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

      Reply
    6. plasterer bristol

      at

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

      Simon

      Reply
    7. Anonymous

      at

      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

      at

      This looks over-the-top delicious!!

      Reply
    9. Anonymous

      at

      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

      at

      Awesome receipe tried it came out well 🙂 great going.

      Reply
    11. Julia Roberts

      at

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

      vegetarian restaurant

      Reply
    12. Sowmya c

      at

      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

      at

      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

      at

      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

      at

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

      Reply
    16. Anonymous

      at

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

      Reply
    17. Regina

      at

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

      Reply
    18. Sandhya

      at

      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

      at

      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

      at

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

      Reply
    21. Puja

      at

      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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