Chepala Pulusu

Chepala pulusu, a traditional south indian andhra style fish curry made using fish pieces and tamarind extract. It is a very popular fish curry commonly called as fish pulusu in south indian Telangana and Andhra regions.

  • 1 Hr Prep Time
  • 1 Hr Cooking time
  • 6 Servings



  • Step 1

    1. To make spice powder for the curry heat a heavy pan and roast fenugreek, cumin, coriander and mustard seeds and black pepper on a low flame for 5 minutes. Remove from heat and cool on a plate. Once the mixture is cool, grind to a very fine powder

  • Step 2

    2. Soak the tamarind in 2 cups of water Let it soak for 20 minutes, then make a pulp by squeezing the tamarind well. Strain the pulp to get rid of the seeds and keep aside

  • Step 3

    3. Puree tomatoes in a blender and keep aside

  • Step 4

    4. Heat 6-8 tablespoons of Gingely (sesame) Oil in a pan, add in the mustard seeds, cumin seeds, fenugreek seeds, dried red chillies and curry leaves, fry until the curry leaves are crisp.

  • Step 5

    5. Add chopped garlic, chopped green chillies and chopped onions. Fry till they are lightly brown

  • Step 6

    6. Add in the tomato puree and the tamarind pulp then add turmeric powder, red chilli powder and coriander powder cooked till oil come up then add water

  • Step 7

    7. Simmer the gravy for 20 minutes covered on a low flame stirring every 5 minutes once after 20 minutes the oil would start to float on top then add fish cooked about 8 minutes

  • Step 8

    8. Add the powder to the gravy and simmer for a minute

  • Step 9

    9. Your Chepala Pulusu is ready!

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