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Chepala Pulusu is a signature fish curry from Andhra Pradesh, famous for its fiery spice and tangy tamarind base. Traditionally, it is cooked in a wide clay pot (matti kunda) and, interestingly, it tastes even better the next day after the fish has absorbed all the juices.


Here is a step-by-step guide to making an authentic Konaseema Chepala Pulusu.

Ingredients
Fish: 500g Fresh water fish (Rohu, Catla, or Murrel are best), cut into steaks.

Tamarind: 1 large lemon-sized ball (soaked in 2 cups of warm water to extract juice).

Aromatics: 1 large onion (finely chopped), 2 tomatoes (pureed or chopped), 3–4 green chilies (slit), and 2 sprigs of curry leaves.

Spices: 2 tsp Red chili powder, ½ tsp Turmeric, 1 tsp Coriander powder, and Salt to taste.

Tempering: 4–5 tbsp Sesame (Gingelly) oil, ½ tsp Mustard seeds, ¼ tsp Cumin seeds, and ¼ tsp Fenugreek (Methi) seeds.

The "Secret" Masala Powder (Dry Roast & Grind):

1 tsp Cumin seeds

1 tsp Mustard seeds

¼ tsp Fenugreek seeds

1 tsp Coriander seeds

Preparation Steps
1. Marinate the Fish
Clean the fish thoroughly with salt and turmeric. Marinate it with a pinch of turmeric, 1 tsp of red chili powder, and a little salt. Set aside for 15–20 minutes.

2. Prepare the Pulusu Base
Heat oil in a wide, flat-bottomed pan (this prevents the fish from breaking).

Add mustard, cumin, and fenugreek seeds. Once they splutter, add curry leaves and green chilies.


Add the chopped onions and sauté until golden brown. Add ginger-garlic paste (optional) and fry until the raw smell goes.

Stir in the tomato puree, turmeric, chili powder, and coriander powder. Cook until the oil starts to separate from the sides.


3. Simmer the Gravy
Pour in the tamarind extract and add salt. Add an extra cup of water to reach your desired consistency.

Cover and let the gravy boil on medium flame for 10–12 minutes until the raw smell of the tamarind disappears and the sauce thickens slightly.

4. Cook the Fish
Gently slide the fish pieces into the boiling gravy.

Important: Do not use a ladle to stir once the fish is in. Instead, hold the handles of the pan and gently swirl it to coat the fish.


Cover and cook on low-medium flame for 7–8 minutes.

5. The Finishing Touch
Sprinkle the freshly ground "Secret Masala Powder" over the curry.

Add fresh coriander leaves and (if in season) a few slices of raw mango for extra tang.

Simmer for 2 more minutes, then turn off the heat.

Pro Tips for the Best Taste
Patience is Key: Let the curry rest for at least 3–4 hours before serving. The fish "cures" in the tamarind, making the meat firm and flavorful.

Oil Matters: Using Sesame (Gingelly) oil gives it that authentic coastal Andhra flavor.

No Stirring: Use a wide pan so pieces don't overlap. Stirring with a spoon will break the delicate fish.
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