Chepala Pulusu (Fish Curry)
| Submitted by: Manasa Lakshmi Gunampalli, Graduate Student, Engineering Science in Data Science |
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Every summer, my siblings and I would visit my grandmother’s village, where the air was filled with the scent of spices and fresh seafood. One of my fondest memories is watching her cook Chepala Pulusu, using fish fresh from the market and tamarind from her backyard tree. The tangy, spicy curry always brought the family together, and even today, it reminds me of warm summer days and the love she poured into every meal.
| Servings: 2 | Cultural Connection: Andhra Pradesh, India |
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Ingredients
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250 g (½ lb) of fish (preferably firm fish like Rohu, Seer, or Catla)
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25 g (about 1½ tbsp tamarind paste)
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1 small onion, finely chopped
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1 small tomato, chopped
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1-2 green chilies, split
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2-3 cloves of garlic, minced
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6-8 curry leaves
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¼ tsp mustard seeds
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A pinch (⅛ tsp) of fenugreek seeds (methi)
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¾ tbsp red chili powder
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¼ tsp turmeric powder
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½ tbsp coriander powder
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1 ½ tbsp oil (sesame oil preferred)
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Salt, to taste
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250 ml (1 cup) water
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| Fresh coriander leaves, for garnish |
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Instructions
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Tamarind Pulp:
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Soak 25 g tamarind in 1/4 cup warm water for 15 minutes. Squeeze to extract the pulp, or if using tamarind paste, dilute 1.5 tablespoons of paste in 1/4 cup water.
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- Marinate the Fish:
- Clean 250 g fish and marinate with 1/8 teaspoon turmeric powder and a pinch of salt. Set aside for 15-20 minutes.
- Prepare the Base:
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Heat 1 1/2 tablespoons oil in a pan. Add 1/4 teaspoon mustard seeds and let them splutter.
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Add a pinch of fenugreek seeds, curry leaves, and slit green chilies. Sauté for 1-2 minutes until fragrant.
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Add finely chopped onion and fry until golden brown.
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Spice it Up:
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Add minced garlic and sauté for 1 minute.
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Add chopped tomato and cook until it softens.
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Mix in 3/4 tablespoon red chili powder, 1/4 teaspoon turmeric powder, and 1/2 tablespoon coriander powder. Cook for 1 minute.
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Tamarind Gravy:
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Pour in the tamarind pulp and 1 cup (250 ml) water. Stir well and bring the mixture to a boil.
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Add salt to taste and simmer for about 10 minutes to let the flavors meld.
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Cook the Fish:
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Carefully add the marinated fish pieces to the simmering gravy.
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Cook on medium heat for 8-10 minutes, turning the fish gently once during cooking to avoid breaking the pieces.
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Let the fish cook until tender and the gravy thickens slightly.
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Finishing Touches:
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Once the fish is cooked, turn off the heat and garnish with freshly chopped coriander leaves.
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Rest:
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Allow the Chepala Pulusu to rest for about 30 minutes before serving, so the flavors intensify.
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