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chepala pulusu
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3 from 1 vote

chepala pulusu, andhra fish curry recipe | fish pulusu

A traditional andhra style fish curry made using tamarind extract and fish pieces.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Curries
Cuisine: South Indian
Servings: 4 -5
Calories: 400kcal
Author: Asiya


Cleaning of fish:

  • 7-8 fish pieces
  • 1/2 tsp turmeric powder/haldi
  • salt as required

Making of chepala pulusu:

  • 2 tbsp oil
  • 1/2 tsp mustard seeds (aavalu)
  • 3-4 green chillies vertically slit
  • 8-10 curry leaves
  • 3 medium sized onions (finely chopped)
  • salt as per taste
  • 1 tsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp roasted coriander seeds powder
  • 3 tomatoes (finely chopped)
  • 2 lemon sized tamarind (soaked well and juice extracted(approximately make a juice equal to two bowls))
  • 2 green chillies slit vertically
  • 5-6 curry leaves
  • 2 tbsp finely chopped coriander leaves

For fish pulusu powder:

  • 1/4 tsp methi seeds/fenugreek seeds
  • 1/2 tsp mustard seeds (aavalu)
  • 1/2 tsp cumin seeds (jeelakarra)
  • 2 tsp coriander seeds/dhania


Cleaning of fish:

  • Take the fish pieces, wash them well under running water several times.
  • Remove any scales or unwanted things that appear while washing.
  • Wash it with some haldi and salt water by rubbing the pieces again under running water.
  • Once washing is done well, add some turmeric powder/haldi and salt, mix the spices well with every fish piece and rest aside for 20 -30 minutes.
  • Fish is ready to be used for cooking purpose.

Making of fish pulusu powder:

  • In a pan, add some methi seeds, mustard seeds, cumin seeds, coriander seeds, dry roast them for few seconds on low flame.
  • Add these roasted ingredients into a blending jar and make them into a fine powder.
  • Rest this powder aside for later use.

Making of chepala pulusu:

  • In a cooking pot, add oil and heat it.
  • Add mustard seeds and let them crackle.
  • Add vertically slit green chillies and curry leaves.
  • Into it, add finely chopped onions and saute for few minutes.
  • Add salt as per requirement and saute for few minutes.
  • Add ginger garlic paste and saute until raw smell disappears.
  • Into it, add red chilli powder, turmeric powder, roasted coriander seeds powder, mix these spices well.
  • Cook the spices until oil leaves the sides.
  • Add finely chopped tomatoes, cook the tomatoes and spices until tomatoes get soft.
  • Add the tamarind extracted juice, add chopped green chillies, curry leaves, coriander leaves.
  • Add the blended fish pulusu powder.
  • Add the marinated fish pieces into the pulusu.
  • Cook the pulusu by bringing a boil and cook it for about 10 minutes until the fish pieces get soft.
  • Do not stir much as the fish may break into pieces.
  • A slight stir in between cooking the pulusu would be enough.
  • Chepala pulusu is ready to be served.
  • Serve hot with steamed rice and enjoy!!!


  • If one is looking forward to make nellore style chepala pulusu then adding some raw mango slices while bringing a boil into the pulusu and cooking by following the same directions as in the recipe would give us traditional nellore style chepala pulusu.
  • In order to get gravy like consistency one can make paste of onion rather than adding chopped/sliced onions. Adding onion paste gives a very good gravy curry which tastes best with steamed rice.


Calories: 400kcal
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