Tuesday, May 12, 2009

Andhra Fish Curry/Pulusu

Here is a simple fish curry/chepala pulusu that I learned from my mom. I used Tilapia to make this since it is rich in Omega-3 fatty acids and is relatively odorless.


  1. Tilapia fillets (or any kind of fish) - 1/2 kg (cut into small pieces)
  2. Turmeric - 1/2 tsp
  3. Salt - as required
  4. Chilli powder - as required
  5. Coriander / Dhaniya powder - 2 tsp
  6. Poppy seeds - 1 tsp
  7. Tamarind paste - 2 tsp
  8. Water - 1 cup (or as required)
  9. Green chillies - 3 (chopped into pieces lengthwise)
  10. Onion - 1 (cut into small cubes)
  11. Ginger-garlic paste - 1 tsp
  12. Oil - 4 tsp

This is a two step process:

First, marinate the fish for 1 hour with turmeric powder, salt (1/2 tsp) and chilli powder (1 tsp).

Cook the marinated fish using the process below.
  1. Heat 1 tsp of oil in a pan and fry onions until they become transparent. Let these cool completely and grind them into a paste.
  2. Heat the remaining oil in the same pan, add green chillies and fry for 2 mins. Add the grounded onion paste, ginger-garlic paste and fry for another 2mins.
  3. Add the coriander powder, poppy seeds and tamarind paste and fry for another 2mins. Add the marinated fish pieces to the pan and pour the water until the pieces are covered.
  4. Fry the fish (flipping them gently) till it becomes tender and the oil begins to appear at the edges. Add salt and chilli powder if required.


  • It is said that fish curry/pulusu tastes better the next day after it's cooked.
  • Pour vinegar in a bowl and keep it adjacent to the stove to absorb cooking odors.
  • Don't stir the fish rigorously as it spoils the texture of the fish. Gently turn it once or twice.


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