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Nellore Chepala Pulusu is a traditional spicy and tangy fish curry from the Nellore region of Andhra Pradesh, India, typically served with steamed rice.
Total Time
50 mins
Servings
2
Calories
450
Difficulty
medium
cut into steaks, cleaned
soaked in 1 cup hot water to extract pulp
finely chopped
chopped
slit lengthwise
or to taste
for serving
Clean the fish pieces thoroughly and set aside. Extract pulp from the soaked tamarind and keep it ready.
Heat oil in a large pot or kadai. Add mustard seeds and fenugreek seeds, let them splutter.
Add chopped onions and green chilies. Sauté until onions turn translucent.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add chopped tomatoes and cook until they soften and turn mushy.
Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the spices for 2-3 minutes until fragrant.
Pour in the tamarind pulp and 1-2 cups of water (or as needed for desired consistency). Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes to allow flavors to meld.
Gently add the cleaned fish pieces to the simmering gravy. Add curry leaves. Cover and cook on medium-low heat for 10-15 minutes, or until the fish is cooked through and the gravy thickens slightly. Avoid stirring too vigorously to prevent breaking the fish.
Serve the hot Nellore Chepala Pulusu with steamed white rice.
Per serving (2 servings)
Calories
450
Daily Value
23%
Dietary Information
Per serving • Based on 2 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
cut into steaks, cleaned
soaked in 1 cup hot water to extract pulp
finely chopped
chopped
slit lengthwise
or to taste
for serving
Clean the fish pieces thoroughly and set aside. Extract pulp from the soaked tamarind and keep it ready.
Heat oil in a large pot or kadai. Add mustard seeds and fenugreek seeds, let them splutter.
Add chopped onions and green chilies. Sauté until onions turn translucent.
Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add chopped tomatoes and cook until they soften and turn mushy.
Stir in turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the spices for 2-3 minutes until fragrant.
Pour in the tamarind pulp and 1-2 cups of water (or as needed for desired consistency). Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes to allow flavors to meld.
Gently add the cleaned fish pieces to the simmering gravy. Add curry leaves. Cover and cook on medium-low heat for 10-15 minutes, or until the fish is cooked through and the gravy thickens slightly. Avoid stirring too vigorously to prevent breaking the fish.
Serve the hot Nellore Chepala Pulusu with steamed white rice.
Per serving (2 servings)
Calories
450
Daily Value
23%
Dietary Information
Per serving • Based on 2 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.