Authentic Korameenu Chepala Pulusu Recipe | Fish Pulusu Recipe

Authentic Korameenu Chepala Pulusu Recipe Korameenu Chepala Pulusu is a quintessential Andhra delicacy bursting with bold flavors, tangy tamarind, and perfectly spiced fish. This traditional dish is best enjoyed with steamed rice, idlis, or dosas. Follow this authentic recipe to recreate the magic at home.

Relish this timeless Andhra classic, where every bite reflects the soul of Telugu cuisine—spicy, tangy, and utterly irresistible!

Print this Recipe

Tips

Oil and Spices Make the Magic:

  1. Use more oil to enhance the taste, ensuring every ingredient is cooked until oil floats for the best flavor.

Adjust the Chilli Powder:

  1. Add a bit more chili powder if planning to serve the next day—this intensifies the soaked masala flavor.

Tamarind for Rice Lovers:

  1. For the authentic Telugu experience, increase the sourness slightly when pairing with plain rice.

Preservation:

  1. This fish curry tastes better the next day as the flavors deepen. It can be preserved for up to two days if stored properly.

More Recipes

Authentic Korameenu Chepala Pulusu Recipe | Fish Pulusu Recipe

| nonvegetarian
  • Prep Time 10 mins
  • Cook Time 40 mins
  • Total Time 50 mins
  • Servings 6
ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

  • For Onion Chilli Paste:
  • 2 Onions
  • 3 Green Chillies
  • For Methi Masala Podi (Fenugreek Spice Powder):
  • ½ tsp Fenugreek (Methi) Seeds
  • 8-10 Dry Red Chillies
  • 1 tbsp Coriander Seeds
  • 15 Garlic Pods
  • For Chepala Pulusu (Fish Curry):
  • ½ cup Oil
  • 1 tsp Mustard Seeds
  • 2 sprigs Curry Leaves
  • Ground Onion Chilli Paste
  • 1.5 tbsp Ginger Garlic Paste
  • 3 Tomatoes (cubed)
  • ½ tsp Turmeric Powder
  • 2.5 tbsp Red Chilli Powder
  • 1 tbsp Coriander Powder
  • Salt (to taste)
  • Tamarind Pulp (extracted from 100 gms Tamarind)
  • 1.5 litres Water
  • 700 gms Korameenu Fish (Murrel)
  • Ground Fenugreek Spice Powder
  • Coriander Leaves (chopped)
Print this Recipe

Instructions

  1. Heat Oil: 1). Heat ½ cup of oil in a heavy-bottomed pan. Add mustard seeds and let them splutter.
  2. Add Curry Leaves and Onion Paste: 1). Toss in curry leaves, followed by the ground onion chilli paste. 2). Sauté on medium heat until the oil begins to separate from the mixture.
  3. Incorporate Ginger Garlic Paste: 1). Add ginger garlic paste and fry well until the raw aroma disappears.
  4. Cook the Tomatoes: 1). Add tomato cubes and cook until they soften, releasing their juices.
  5. Add Spices: 1). Mix in turmeric, red chilli powder, coriander powder, and salt. Fry the mixture until the oil starts to float on top.
  6. Add Tamarind Pulp and Water: 1). Pour the tamarind pulp and 1.5 litres of water. Stir well and bring to a boil. 2). Cook on medium heat until the oil floats to the surface, intensifying the flavours.
  7. Add the Fish: 1). Gently slide the fish pieces into the simmering gravy. 2). Cook for 15-20 minutes on low heat, allowing the fish to absorb the masala. Avoid stirring too much to prevent the fish from breaking apart.
  8. Finish with Menthi Masala Podi: 1). Sprinkle the ground fenugreek spice powder over the curry for a burst of aroma and authentic flavour.
  9. Garnish: 1). Top with fresh coriander leaves and switch off the heat.

Leave a comment

Rate this Recipe:
Your email address will not be published.