Andhra Pradesh

Chepala pulusu

Name: Chepala pulusu
Total time: 45 min
Yield: 4 servings
Cuisine: Andhra
Ingredients: 500 g rohu murrel or seer fish; a big lemon sized ball tamarind; 1 2/3 cups water; 1 large onion; 1 medium tomato; 2 green chilli; 2 tsp ginger garlic paste; 1 1/2 tbsp red chilli powder (indian red chili powder); 2 tsp coriander powder (ground coriander); 1/2 tsp turmeric (ground turmeric); 1 tsp jaggery; 3 1/2 tbsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 1/2 tsp cumin seeds; 2 sprigs curry leaves; a handful coriander leaves (cilantro); Salt, to taste

Fish in a tangy, chilli red tamarind gravy. The Godavari's gift to rice lovers.

45 minTime

27 gProtein each

hotSpice

Godavari fish curry2 chapters · 1 min read

Make it your way

Grandma's wayTamarind, Guntur chilli and fenugreek.

The original

335kcalsame

27 gproteinsame

4 gfibresame

45minutessame

Chepala pulusu, Godavari style.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g rohu, murrel or seer

Tamarinda big lemon sized ball

Water1⅔ cups

Onion1 large

Tomato1 medium

Green chilli2

Ginger garlic paste2 tsp

Red chilli powder (indian red chili powder)1½ tbsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)½ tsp

Jaggery1 tsp

Cooking oil (vegetable oil)3½ tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Cumin seeds½ tsp

Curry leaves2 sprigs

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Marinate fish with turmeric, half the chilli powder and salt.
2Heat oil, temper mustard, fenugreek, cumin and curry leaves. Fry onions and green chillies soft, add ginger garlic paste and tomato.
3Add remaining chilli, coriander powder and tamarind extract with water and jaggery. Boil until thick.
4Slide fish in, cover and simmer without stirring until cooked. Rest.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Chepala pulusu

Fish in a tangy, chilli red tamarind gravy. The Godavari's gift to rice lovers.

45 minTime

27 gProtein each

hotSpice

Godavari fish curry2 chapters · 1 min read

Make it your way

Grandma's wayTamarind, Guntur chilli and fenugreek.

The original

335kcalsame

27 gproteinsame

4 gfibresame

45minutessame

Chepala pulusu, Godavari style.

Per serving, worked out from the ingredient table.

Ingredients

Fish500 g rohu, murrel or seer

Tamarinda big lemon sized ball

Water1⅔ cups

Onion1 large

Tomato1 medium

Green chilli2

Ginger garlic paste2 tsp

Red chilli powder (indian red chili powder)1½ tbsp

Coriander powder (ground coriander)2 tsp

Turmeric (ground turmeric)½ tsp

Jaggery1 tsp

Cooking oil (vegetable oil)3½ tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Cumin seeds½ tsp

Curry leaves2 sprigs

Coriander leaves (cilantro)a handful

Saltto taste

Method

4 steps

1Marinate fish with turmeric, half the chilli powder and salt.
2Heat oil, temper mustard, fenugreek, cumin and curry leaves. Fry onions and green chillies soft, add ginger garlic paste and tomato.
3Add remaining chilli, coriander powder and tamarind extract with water and jaggery. Boil until thick.
4Slide fish in, cover and simmer without stirring until cooked. Rest.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chepala pulusu

Make it your way

Ingredients

Method

Chepala pulusu

Make it your way

Ingredients

Method

Make it a meal