Chepa Pulusu

Chepa Pulusu

Chepa Pulusu

Fish tamarind stew — whole small fish or large fish pieces simmered directly in a thin tamarind-based broth with fried onion, green chilli, curry leaves, mustard seeds, and a gentle spicing of coriander and red chilli. The pulusu is thinner and more liquid than a fish curry; the fish cooks in the sour tamarind water and releases its oils into the broth, creating a deeply flavoured, sharp soup-stew eaten primarily over rice. The Rayalaseema version uses more tamarind than the coastal Andhra equivalent and less coconut influence; it is the everyday fish preparation of the region's river-fishing communities.

Cuisines

Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

300 grams fresh fish (Rohu or Catla)
2 tablespoons tamarind pulp
1 tablespoon red chili powder
1 teaspoon turmeric powder
2 tablespoons coriander powder
1 teaspoon cumin seeds
1 teaspoon mustard seeds
2 tablespoons oil
1 medium onion, finely chopped
2 medium tomatoes, chopped
2 cloves garlic, minced
1 sprig curry leaves
2 cups water
— salt to taste
1 tablespoon fresh coriander leaves, chopped

Instructions

  1. 1 Clean the fish pieces thoroughly and set aside.
  2. 2 In a bowl, mix tamarind pulp, red chili powder, turmeric powder, coriander powder, and salt with a little water to form a smooth paste.
  3. 3 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
  4. 4 Add the chopped onions and sauté until they turn golden brown.
  5. 5 Stir in the minced garlic and curry leaves, sautéing for another minute.
  6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
  7. 7 Pour in the tamarind spice paste and cook for 2-3 minutes until the oil starts to separate.
  8. 8 Add 2 cups of water and bring the mixture to a boil.
  9. 9 Gently add the fish pieces into the boiling mixture and reduce the heat to a simmer.
  10. 10 Cover and cook for 15-20 minutes, or until the fish is cooked through and the flavors are well combined.
  11. 11 Garnish with fresh coriander leaves before serving.

Tips

For an authentic taste, use earthen pots to cook Chepa Pulusu.