Tamarind Fish Curry (chepala Pulusu)
Tamarind Fish Curry (Chepala Pulusu) is a traditional Andhra dish known for its tangy and spicy flavors. This dish is a perfect combination of fresh fish cooked in a rich tamarind gravy, infused with aromatic spices.
Ingredients
- 500g fish, cut into pieces
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 3-4 green chilies, slit
- 1/2 cup tamarind pulp
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 1 sprig curry leaves
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Heat oil in a pan and add cumin seeds, fenugreek seeds, and curry leaves. Sauté until the seeds splutter.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add chopped tomatoes and cook until they turn soft.
- Now, add red chili powder, turmeric powder, coriander powder, and salt. Mix well and cook for a few minutes.
- Pour in the tamarind pulp and bring the mixture to a boil.
- Add the fish pieces and simmer until the fish is cooked through and the gravy thickens.
- Garnish with fresh coriander leaves and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pan Chopping board Knife Measuring spoons Stirring spoon
Tools
Pan Stove
Serving suggestions
Serving suggestions: Enjoy the Tamarind Fish Curry with steamed rice or roti for a delightful meal.
Tips & tricks
Tips: Adjust the spiciness and tanginess according to your preference by altering the amount of red chili powder and tamarind pulp.
Cost
$15