Nellore Chepala Pulusu (Authentic Andhra Fish Curry)

Introduction

The recipe shared is for Nellore Chepala Pulusu (Nellour style fish curry) . It is described as a very popular, wonderful, spicy, and tangy fish curry that includes the goodness of raw mangoes . The dish, which is a traditional preparation using bold spices and a tangy touch, is considered a seafood lover’s delight and a favorite of the cook . The balance of spice, tanginess from the mango and tamarind, and the irresistible aroma make this curry an absolute winner.

Summary of the Recipe

Nellore Chepala Pulusu is a traditional Andhra fish curry known for its robust flavors and unique tanginess, achieved through the use of both tamarind and raw mango. The base is built by slow-roasting onions, garlic, and chilies, and combining them with a fresh, flavor-packed, ground spice mixture .The fish (preferably emperor fish) is marinated before being gently cooked in the boiling gravy until soft and tender.The final curry, which should be rich and delicious, features flavors that are “spot on,” offering a lovely tanginess and mild spiciness.

Serving

The recipe yields a significant amount, utilizing 2 kilos of fresh emperor fish . After preparation, the dish is finished with fresh chopped coriander leaves and allowed to rest for a few minutes before serving.

Preparation Time

• Cooking the tomato mixture until the raw smell goes takes roughly about 5 minutes.
• The first cooking phase, where the fish is covered and left to cook in the curry, takes about 10 minutes.
• The final cooking phase, after adding the raw mango pieces, takes another 10 minutes.

Equipment Required

• Clay pot (preferred for making this curry for the best flavor).
• Pan (for roasting masala ingredients).
• Mixer jar (to grind the fragrant spice mix).
• Large bowl (for marinating the fish pieces).
• Lid (to cover the pot while cooking).
• Kitchen towel (to hold the pot while giving it a gentle swirl).

Ingredients

I. Marination

• 2 kilos of fresh emperor fish 🐟 (cleaned, medium-sized pieces)
• 2 tsps of salt 🧂
• 1 tsp of turmeric powder 🌕
• 2 tsps of red chili powder 🌶️

II. Masala Powder

• 2 tbsps of coriander seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds

III. Curry Base and Seasoning

• 5 tbsp of oil 🛢️
• 1 tsp of mustard seeds
• 1 tsp of cumin seeds
• 1/4 teaspoon of fenugreek seeds
• Three large onions 🧅 (finely chopped)
• 10 garlic cloves 🧄
• Six green chilies 🌶️
• A few fresh curry leaves 🍃
• 1 and 1/2 teaspoons of rock salt 🧂
• 1 teaspoon of turmeric powder 🌕
• 3 tsps of red chili powder 🌶️
• Puree of two large tomatoes 🍅
• Tamarind water (from a lemon-sized tamarind ball) 🫒
• Another two cups of plain water 💧
• 4 teaspoon of the ground masala powder (to be added during cooking) ✨
• Chopped raw mango pieces 🥭
• Fresh chopped coriander leaves 🌿

Instructions for making Nellore Chepala Pulusu

A. Preparation Steps

1.Marinate the Fish:Take the cleaned, medium-sized fish pieces and place them in a large bowl. Add 2 tsps of salt, 1 tsp of turmeric powder, and 2 tsps of red chili powder. Coat the pieces well. Let them rest while the curry base is prepared.

2.Make the Masala Powder: Add 2 tbsps of coriander seeds, 1 tsp mustard seeds, 1 tsp cumin seeds, and 1 tsp fenugreek seeds to a pan . Roast these ingredients well until they become golden and aromatic . Turn off the stove and let the mixture cool completely . Once cooled, transfer the ingredients to a mixer jar and grind them into a fine powder, then keep this fragrant spice mix aside.

3.Prepare the Liquids: Prepare two cups of tamarind water by soaking a lemon-sized bowl of tamarind and extracting the juice.

B. Cooking the Curry Base

1.Heat Oil and Temper: Place the clay pot on the stove and pour in 5 tbsp of oil . Once the oil heats up, add 1 tsp of mustard seeds, 1 tsp of cumin seeds, curry leaves and 1/4 teaspoon of fenugreek seeds.

2.Sauté Aromatics: As the mustard seeds start spluttering, add three large, finely chopped onions, 10 garlic cloves, and six green chilies . Keep the flame on high and roast them until everything turns golden brown and aromatic .

3.Add Seasoning: Next, add 1 and 1/2 teaspoons of rock salt, 1 teaspoon of turmeric powder, and 3 tsps of red chili powder . Mix everything well so the spices evenly coat the onion base .

4. Cook Tomatoes: Add the puree of two large tomatoes . Cook this mixture until the raw smell goes, which will take roughly about 5 minutes.

5.Boil the Gravy: Add the two cups of tamarind water, mixing everything well . Next, add another two cups of plain water . Let the entire curry base come to a good boil .

C. Cooking the Fish

1.Add Fish: Once the gravy starts boiling, gently drop in the marinated fish pieces one by one, using your hands or a spoon to place them carefully so they do not break .

2.Swirl (Do Not Stir): Do not stir the curry with a ladle at this stage . Instead, hold the pot with a kitchen towel and give it a gentle swirl to mix the ingredients .

3. First Cook: Close the pot with the lid and let the fish cook in the curry for about 10 minutes . After 10 minutes, the fish will be soft and tender, and the curry will have thickened beautifully .

4. Finish Seasoning and Mango: At this stage, add 4 teaspoon of the ground masala powder, adding it little by little . Swirl the pot gently again to mix everything well, avoiding the use of a ladle . Finally, add the chopped raw mango pieces for the delicious tangy twist .

5. Final Cook: Give it a gentle mix (by swirling), close the lid again, and cook for another 10 minutes .

6. Serve: Turn off the stove and finish off the dish by adding some fresh chopped coriander leaves .

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