Chepala Pulusu (Andhra Tamarind Fish Curry)

Pulusu means a tamarind-based curry. Along the Godavari river in Andhra Pradesh, fish is cooked in a thin, sour and spicy gravy – traditionally in a clay pot. Andhra families say it tastes best the next day, when the fish has soaked up the tamarind.

Serve with plain rice.

• Serves 4
• Prep 15 min
• Cook 30 min
• gluten-free · dairy-free · Spicy
• Famous in Andhra Pradesh

Ingredients

• 600 g fish steaks (king mackerel, carp, salmon or cod)
• ½ tsp turmeric, 1 tsp chilli powder, ½ tsp salt
• 2 tbsp tamarind paste (or a lime-sized ball soaked in 300 ml water)
• 3 tbsp sesame or sunflower oil
• ½ tsp mustard seeds, ½ tsp cumin seeds, ¼ tsp fenugreek seeds
• 2 onions, finely chopped
• 4 green chillies, slit
• 2 sprigs curry leaves
• 1 tsp ginger-garlic paste
• 2 tomatoes, chopped
• 2 tsp Kashmiri chilli powder
• 2 tsp coriander powder
• 1 tsp jaggery
• Salt

Method

1. Rub the fish with turmeric, chilli and salt and set aside.
2. Heat the oil and crackle the mustard, cumin and fenugreek seeds. Add onions, green chillies and curry leaves and fry until golden.
3. Add ginger-garlic, tomatoes and the powders and cook until soft and oily.
4. Add the tamarind with 300 ml water, jaggery and salt. Simmer 8–10 minutes.
5. Slide in the fish and simmer gently 10 minutes without stirring – shake the pot instead. Rest at least 1 hour before serving.

Tip: Fenugreek seeds burn fast – take them off the heat as soon as they turn reddish.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.