Authentic Nellore chepala pulusu (Fish curry)

Vikrama simhapuri was the original name of Nellore till about the 13th Century, after which it got its current name Nellore (Nelli – paddy in tamil and oorru – village). Nellore is famous for SHAR, Pulicat lake and Nelapattu Bird sanctuary and is also bordered by Bay of Bengal. Paddy grows in abundance and many diverse types of fish is easily available. Cuisine from this region is totally different and is also one of the most loved in Andhra. Nellore chepala pulusu is probably the most famous delicacy of this region and just like its slang it cannot go unnoticed!

I’ve tried to cover a short history and geography of the region… but actually I am here to share the recipe of this Nellore fish curry which has been relished and tried and tested for many many years. I come from Maharashtra and this is one dish my family enjoys to its fullest. It always finds it way on the table especially for fish loving guests. We eat it with rice but it goes equally well with chapatis or roti’s. My mother-in-law is from Kerala but she makes this dish often. I am sure that my mother-in-law has added a bit of her unique magic  or “Kayy punnayam” (magical hands in malayalam)!

Finally here is the recipe she shared with me and I myself have tried it and have got it correct! 😉

Authentic Nellore chepala pulusu (Fish Curry)

Authentic Fish curry from Nellore, must try this recipe for a tangy curry.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories

Equipment

• Flat pan with some depth to make curry/Kadai
• Cup
• Tablespoon
• Teaspoon
• Flat spatula

Ingredients

  

• 500 gms Curry cut Fish (Indian Salmon/Sea Bass/Seer fish (Neymeen/Vanjaram)) washed and marinated with turmeric and pinch of salt
• 2 big Onions cut into small cube
• 8 small Onions cut thin
• 2 Tbsp Ginger-Garlic paste
• 1 big Tomato cut into small cube
• 1 small lemon size ball Tamarind pulp
• 2 Green Chilies slit
• 20 twigs Coriander leaves chopped finely
• 3-4 twigs Curry leaves
• 5 Tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Turmeric powder
• 2 Tbsp Chilly powder
• 2 Tbsp Kashmiri Chilli powder
• 1 Tbsp Coriander powder
• 1 tsp Cumin (Jeera) seeds powder
• ¼ tsp Fenugreek (Methi) seeds powder
• 2 cup Warm Water
• 4 tsp Salt

Instructions

 

• Heat 3 Tbsp oil in Flat pan or Kadai.
  
• Add the fish pieces and fry each side for 2 minutes.
• Remove the fish and keep aside.
  
• Add the remaining oil to the Flat pan or Kadai.
• Add mustard seeds and wait for it to splutter.
• Add the small and big onions and fry on high heat for a few minutes till the onions are translucent (transparent).
  
• Add ginger-garlic paste and fry for about 5 minutes or till the raw smell goes away.
• Add the green chillies and fry for a minute.
• Add coriander powder, chilly powders, turmeric powder. Fry for another 2 minutes.
• Add tomatoes and tamarind pulp. Mix well on fry for another 3 minutes.
• Reduce the heat and cover the Pan/Kadai and let it cook till the oil separates, about 8-10 minutes.
  
• Add jeera powder, curry leaves, salt and water. Let it boil well.
  
• Add the fried fish, reduce the heat and let it boil for 10-15 minutes.
  
• Add the fenugreek powder and mix gently without breaking the fish. Increase the heat and let it boil for a minute.
• Add the coriander leaves and turn off the heat.
  
• Serve with hot rice or chapati!
  

Notes

• Fish when washed with lemon juice or with some flour will take the smell off
• Marinating the fish with a bit of turmeric gives it a better color
• Tamarind pulp is easier to take when soaked in warm water for 10 minutes prior to squeezing it.
• If you do not have fenugreek seed powder you can add fenugreek seed after the mustard seed splutters in Step 5.
• Frying the fish is optional. We do it to ensure the fish does not break easily in the curry.
• After adding the fish to the curry use cloth to hold the kadai and swirl it around instead of mixing with a ladle.

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