Meals · Andhra Pradesh

Chepala Pulusu

Coastal Andhra's fish in tamarind: firm fish steaks simmered without stirring in a hot, sour, deep-red gravy.

Prep 20 min · Cook 30 min · Total 50 min · Serves 4

Ingredients

Fish

• 600 g Firm fish steaks (rohu, murrel or kingfish)
• ½ tsp Turmeric
• 1 tsp Red chilli powder
• ½ tsp Salt

Pulusu

• 4 tbsp Sesame oil
• ½ tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 sprig Curry leaves
• 2 Onions, finely chopped
• 4 Green chillies, slit
• 1 tbsp Ginger-garlic paste
• 2 Tomatoes, puréed
• 2 tsp Red chilli powder
• 2 tsp Coriander powder
• ½ tsp Cumin powder
• 3 tbsp Tamarind pulp
• 1 tsp Jaggery
• 1 tsp Salt
• ¼ cup Coriander leaves

Method

1. Coat the fish. Rub the fish with turmeric, chilli and salt and set aside.
2. Temper. In a wide, shallow pan heat the oil and crackle the fenugreek, mustard and curry leaves.
3. Make the base. Fry the onions and chillies until golden, then the ginger-garlic paste. Add the tomatoes and powders and cook until thick and the oil separates.
4. Add the tamarind. Pour in the tamarind water, jaggery and salt and bring to a boil.
5. Simmer the fish. Slide the fish into the gravy in one layer. Don't stir; swirl the pan instead. Simmer uncovered until the fish is cooked and the gravy thick.
6. Rest. Scatter coriander. It's best a few hours later, so make it ahead if you can.

Tips

A clay pot is traditional and gives the best flavour. Never stir once the fish is in, or it will break.