“Chepa pulusu, the tangy fish curry that warms both the heart and the palate. A perfect blend of spicy and sour, this dish is a celebration of Andhra flavors.”
Chepa Pulusu is a popular South Indian fish curry known for its tangy and spicy flavor. The dish hails from Andhra Pradesh and is celebrated for its bold use of tamarind, which imparts a distinctive sour taste that balances the richness of the fish. It’s typically made with fresh, firm fish, and is often enjoyed with steamed rice or chapati. The blend of spices and tamarind in Chepa Pulusu makes it a comforting and flavorful choice for seafood lovers.
“Chepa Pulusu” is a traditional South Indian fish curry known for its tangy and spicy flavor. Here’s a simple recipe to make it at home:
### Ingredients:
– **Fish**: 500 grams (any firm fish like tilapia or rohu)
– **Tamarind**: A lemon-sized ball or 2 tablespoons tamarind paste
– **Onion**: 1 large, finely chopped
– **Tomato**: 1 large, chopped
– **Green Chilies**: 2-3, slit
– **Ginger-Garlic Paste**: 1 tablespoon
– **Red Chili Powder**: 1 teaspoon (adjust to taste)
– **Turmeric Powder**: 1/2 teaspoon
– **Coriander Powder**: 1 tablespoon
– **Cumin Seeds**: 1/2 teaspoon
– **Mustard Seeds**: 1/2 teaspoon
– **Fenugreek Seeds**: 1/4 teaspoon (optional)
– **Curry Leaves**: A handful
– **Cilantro**: A handful, chopped (for garnish)
– **Oil**: 2-3 tablespoons
– **Salt**: To taste
– **Water**: 2-3 cups
### Instructions:
1. **Prepare Tamarind Water**: Soak tamarind in warm water for about 15 minutes. Extract the juice and set aside. If using tamarind paste, mix it with water.
2. **Prepare the Fish**: Clean and cut
the fish into pieces. Marinate with a little turmeric powder and salt. Set aside.
3. **Cook the Base**:
– Heat oil in a pan or kadai.
– Add mustard seeds and cumin seeds. When they splutter, add fenugreek seeds (if using).
– Add finely chopped onions and sauté until they turn golden brown.
– Add ginger-garlic paste and green chilies, and cook for a minute until the raw smell disappears.
– Add chopped tomatoes and cook until they turn soft.
4. **Spice Mix**:
– Add red chili powder, turmeric powder, and coriander powder. Mix well and cook for a few minutes until the spices release their aroma.
5. **Add Tamarind Water**: Pour in the tamarind water (or diluted tamarind paste) and bring it to a boil. Let it simmer for 5-10 minutes, allowing the flavors to blend.
6. **Add Fish**:
Gently add the marinated fish pieces. Cook on low to medium heat until the fish is cooked through and the curry has thickened. This should take around 10-15 minutes.
7. **Finish**:
Add curry leaves and adjust salt to taste. Let it simmer for another 2-3 minutes.
8. **Garnish**:
Garnish with chopped cilantro.
9. **Serve**:
Serve hot with steamed rice or any Indian bread.
Enjoy your Chepa Pulusu!
