Fish pulusu recipe with tender tamarind leaves. Get the authentic Andhra taste with chintha chiguru chepala pulusu. It’s a real magical treat. Easy to cook mouth-watering chepala pulusu.
It’s Holiday Time:
It’s been a long time that I have posted some recipes. We went on a family holiday. It was so relaxing and rejuvenating and am all set for my routine again.
I have a whole lot of recipes in my hand and am going to post them for you. So here a recipe that will definitely blow your mind off!
Chintha Chiguru Chepala Pulusu – Authentic Andhra Fish Curry
Chintha chiguru chepala pulusu is a very special dish and different from the regular chepala pulusu that we cook. We use tender tamarind leaves to substitute the sourness of tamarind pulp that gives a different taste to this chintha chiguru chepala pulusu.
This tangy fish pulusu recipe (Chintha chiguru chepala pulusu చింతచిగురు చేపల పులుసు) tastes great with hot rice and sliced onions. It tastes much tasty if eaten after 12 hours of cooking.
As I have heard from my grandmom that fish pulusu tastes the best after sitting for at least 12 hours.
step by step fish pulusu recipe or chintha chiguru chepala pulusu
Taste of the fish pulusu varies as per the local conditions. Within the Telugu states, one can find Telangana chepala pulusu, Andhra chepala pulusu and Rayalaseema chepala pulusu. Then within Andhra, there are a number of variations including Bhimavaram chepala pulusu, Rajahmundry special, Nellore chepala pulusu recipe etc.
Andhra Chepala (Fish) Pulusu Recipe:
Recipe Type: Main
Cuisine: Andhra
Author: Cherie
Prep time: 40 mins
Cook time: 50 mins
Total time: 1 hour 30 mins
Serves: 4
Absolutely delicious chintha chiguru chepala pulusu. Taste the authentic Andhra fish pulusu recipe delicacy.
Ingredients:
- Fish – 8 pieces
- Onions – 3 big
- Green chillies – 2
- Crushed Tender tamarind leaves – 1 cup
- Tomatoes – 2
- Ginger garlic paste –1 tbsp
- Red chilli powder – 1 ½ tsp
- Salt as per taste
- Mustard seeds – ½ tsp
- Cumin – ½ tsp
- Turmeric – ½ tsp
- Garam masala – 1 tsp
- Curry leaves – few
- Finely chopped coriander leaves – 1 tbsp
Instructions:
- Wash the fish pieces thoroughly till they are white, drain water and keep aside.
- Finely chop onions.
- Take a thick bottomed wide vessel and add oil and let it heat up.
- Once the oil is hot enough, add mustard seeds and jeera and let them splutter. Add the onions and fry till transparent.
- Add turmeric, curry leaves, slit green chillies and sauté for a minute.
- Add ginger garlic paste and mix well and cook till the raw flavour is gone.
- Add tomatoes and cook till soft.
- Add salt and mix thoroughly.
- Wash the tender tamarind leaves well and pat them dry with a soft towel. Now using your both hands crush them gently and keep aside.
- Add this crushed tamarind leaves, garam masala and cook for 10 mins till oil oozes out.
- Add enough water and mix well. Do not add too much water.
- Now slowly place the fish pieces in the pan. Spread them evenly around the pan.
- Place the lid on and cook for 10 – 15 mins. Check the consistency and if you think it has become thick, add little water and just move the pan around without using a spatula. The fish pieces might be disturbed if you use a spatula. However, if you are experienced in cooking fish, you can use it.
- After 15 mins, slowly turn over the fish pieces to the other side and cook for 10 more minutes. Actually, when we add tamarind juice the fish pieces are all dipped in the gravy due to the tamarind juice and water that we add. Here as we are using tender tamarind leaves not much water is present in the curry.
- Simmer till the fish absorbs the gravy and is cooked properly.
- Garnish with finely chopped coriander.
Notes:
* The type of fish doesn’t matter. Any kind of fish that we eat is fine with this చేపల పులుసు recipe.
** Crushing the tender leaves with your palms ensures that it will be cooked properly.
Fish Pulusu Recipe (Andhra Chepala Pulusu)
Ingredients
- 8 pieces Fish
- 3 Onions big-sized
- 2 Green chillies
- 1 cup Tamarind leaves crushed tender
- 2 Tomatoes
- 1 tbsp Ginger-garlic paste
- 1 1/2 tsp Red chilli powder
- Salt as per taste
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 1/2 tsp Turmeric
- 1 tsp Garam masala
- Few Curry leaves
- 1 tbsp Coriander leaves Finely chopped
Instructions
- Wash the fish pieces thoroughly till they are white, drain water and keep aside.
- Finely chop onions.
- Take a thick bottomed wide vessel and add oil and let it heat up.
- Once the oil is hot enough, add mustard seeds and jeera and let them splutter. Add the onions and fry till transparent.
- Add turmeric, curry leaves, slit green chillies and sauté for a minute.
- Add ginger-garlic paste and mix well and cook till the raw flavour is gone.
- Add tomatoes and cook till soft.
- Add salt and mix thoroughly.
- Wash the tender tamarind leaves well and pat them dry with a soft towel. Now using your both hands crush them gently and keep aside.
- Add this crushed tamarind leaves, garam masala and cook for 10 mins till oil oozes out.
- Add enough water and mix well. Do not add too much water.
- Now slowly place the fish pieces in the pan. Spread them evenly around the pan.
- Place the lid on and cook for 10 – 15 mins. Check the consistency and if you think it has become thick, add little water and just move the pan around without using a spatula. The fish pieces might be disturbed if you use a spatula. However, if you are experienced in cooking fish, you can use it.
- After 15 mins, slowly turn over the fish pieces to the other side and cook for 10 more minutes. Actually, when we add tamarind juice the fish pieces are all dipped in the gravy due to the tamarind juice and water that we add. Here as we are using tender tamarind leaves not much water is present in the curry.
- Simmer till the fish absorbs the gravy and is cooked properly.
- Garnish with finely chopped coriander.
Notes
Take a Look at Few More Insanely Delicious Fish Recipes:
You might also love to check these fish recipes:- Fish fry recipe and Royyala vepudu recipe.
I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.