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Nellore Fish curry and Rice

Authentic Nellore chepala pulusu (Fish Curry)

Authentic Fish curry from Nellore, must try this recipe for a tangy curry.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
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
  • ΒΌ tsp Fenugreek (Methi) seeds powder
  • 2 cup Warm Water
  • 4 tsp Salt

Instructions
 

  • Heat 3 Tbsp oil in Flat pan or Kadai.
    Fish curry cut ingredients
  • Add the fish pieces and fry each side for 2 minutes.
  • Remove the fish and keep aside.
    Fried Fish
  • 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.
    Tomato with oil separated
  • Add jeera powder, curry leaves, salt and water. Let it boil well.
    Fish Curry boiling
  • Add the fried fish, reduce the heat and let it boil for 10-15 minutes.
    Fish added to curry
  • 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.
    Authentic Nellore Fish curry
  • Serve with hot rice or chapati!
    Rice and Fish curry

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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