Nandyal Chepala Pulusu (Andhra Fish Curry)
A fiery and flavorful traditional fish curry from Andhra Pradesh, Nandyal Chepala Pulusu is a dish rich in taste and heritage.
Inroduction
About this Recipe
By: Anne Jangam
A fiery and flavorful traditional fish curry from Andhra Pradesh, Nandyal Chepala Pulusu is a dish rich in taste and heritage. Traditionally made with Rohu (Rahu) fish, this curry is known for its spicy, tangy, and aromatic gravy prepared with groundnut, sesame seeds, and tamarind. It’s still enjoyed today — whether in clay pots over wood fire or modern kitchens.
Ingredients
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Fish (Rohu/Rahu) – 1 kg, cleaned and cut into pieces
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Oil – 4–5 tablespoons
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Tamarind pulp – from a lemon-sized ball (soaked in warm water and extracted)
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Green chillies – 4, slit
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Curry leaves – a handful
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Turmeric powder – ¼ teaspoon
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Red chili powder – 2 teaspoons
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Salt – to taste
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Fresh coriander leaves – for garnish
For the Wet Masala Paste:
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Onion – 1 medium, roughly chopped
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Dry coconut pieces – 4 small chunks (or 2 tbsp grated dry coconut)
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Ginger – 1 inch piece
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Garlic cloves – 6
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Groundnuts (peanuts) – 2 teaspoons
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Coriander seeds – 2 teaspoons
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Cumin seeds (jeera) – 1 teaspoon
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Sesame seeds – 1 teaspoon
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Fenugreek seeds (methi) – ¼ teaspoon
Preparation Steps:
1. Make the Wet Masala Paste:
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Heat a teaspoon of oil in a pan.
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Sauté the chopped onion, dry coconut, coriander seeds, cumin seeds, groundnuts, sesame seeds, and fenugreek seeds for about 3–4 minutes until aromatic.
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Add ginger and garlic and sauté for another minute.
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Allow the mixture to cool, then grind it into a smooth paste using a little water.
2. Fry the Fish (Optional but flavorful):
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Lightly heat 2 tablespoons of oil in a deep pan.
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Add the cleaned fish pieces and lightly fry them for 2–3 minutes on medium flame.
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Sprinkle ½ teaspoon red chili powder and a pinch of turmeric during frying.
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Remove and keep aside.
3. Prepare the Curry:
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In the same pan, add remaining oil if needed.
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Add the ground masala paste and sauté for 2–3 minutes on medium heat.
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Add the tamarind extract, green chilies, curry leaves, turmeric, red chili powder, and salt.
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Let the gravy boil for 5–7 minutes, until the raw smell disappears and oil starts to separate.
4. Cook the Fish:
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Gently place the fried fish pieces into the simmering gravy.
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Cover and cook on low flame for 8–10 minutes without stirring (to avoid breaking the fish).
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Once the fish is tender and the gravy thickens, turn off the heat.
5. Garnish and Serve:
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Garnish with freshly chopped coriander leaves.
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Let the curry rest for 15 minutes before serving — the flavors will deepen.
Serving Suggestions:
Serve Nandyal Chepala Pulusu with hot steamed rice and a side of raw onions or lemon. A touch of ghee on rice elevates the experience. This dish is perfect for lunch or festive occasions.
