Chepala pulusu, fish in tamarind gravy, is a signature dish of coastal Andhra, from Nellore to the Godavari delta, where fish from the sea, rivers and backwaters is eaten daily. Pulusu means a sour, tamarind-based gravy. Each district has its own style: Nellore chepala pulusu is famous for its raw mango and intense heat, while Godavari versions are slightly sweeter.
The gravy is thin to medium-thick, red, and sharply sour and spicy, balanced by a pinch of jaggery and the aroma of roasted fenugreek and coriander. Families traditionally cook it in a clay pot and let it rest for several hours, often overnight, so the fish absorbs the tamarind. It is eaten with hot rice.
At a glance
| Region | Andhra Pradesh |
|---|---|
| Cuisine | Andhra |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Serves | 4 |
| Spice level | Hot |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | fish / tamarind / onion / red chilli powder / fenugreek |
Ingredients
For the fish
- 750 g firm fish steaks (rohu, murrel, seer or pomfret)
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp salt
For the spice powder
- 1 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1/4 tsp mustard seeds
For the pulusu
- lemon-sized ball of tamarind soaked in 2 cups warm water
- 4 tbsp groundnut oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1 sprig curry leaves
- 2 medium onions, finely sliced
- 4 green chillies, slit
- 1 tbsp ginger-garlic paste
- 1 tomato, chopped
- 1/2 tsp turmeric powder
- 2-3 tsp red chilli powder
- 1.5 tsp salt
- 1 tsp grated jaggery
- 2 tbsp chopped coriander leaves
Method
- Clean the fish and rub with turmeric, chilli powder and salt. Marinate for 15 minutes.
- Dry roast the coriander, cumin, fenugreek and mustard on low heat for 2 minutes until fragrant. Cool and grind to a powder.
- Squeeze the tamarind and strain to get about 2 cups of extract.
- Heat oil in a clay pot or wide pan. Splutter mustard and fenugreek seeds, then add curry leaves, onions and green chillies. Fry on medium heat for 6-7 minutes until the onions are soft and light golden.
- Add ginger-garlic paste and fry 1 minute. Add tomato, turmeric and chilli powder and cook until the tomato is mushy.
- Pour in the tamarind extract and salt and bring to a boil. Simmer for 8-10 minutes on medium heat until the raw tamarind taste is gone and the gravy thickens slightly.
- Add the fish pieces in a single layer and sprinkle the spice powder over. Do not stir; swirl the pot gently. Cover and simmer on low heat for 10-12 minutes until the fish is cooked and oil floats on top.
- Add jaggery and coriander, swirl once more, switch off and rest for at least 2 hours before serving.
Tips
- Firm, thick fish steaks hold their shape; delicate fish breaks in the long simmer.
- Swirl, never stir, once the fish is in.
- In Nellore style, add a few pieces of raw mango along with the tamarind.
Serve with
Hot rice with a spoon of ghee and fried appadams.