Nellore Chepala Pulusu/Fish In Tamarind Gravy Recipe by ZMA
 ZMA @zesty5 #cookpadindia #newrecipe #everydaycooking #Andhra Chepala Pulusu or Fish Curry from Nellore district in Andhra State is a yummy variation of different types of Fish Curries made in the Country. Chepala means Fish and the Pulusu means Tamarind based Curry. It is a rich, creamy and above all a tangy variation made with an Onion Tomato base and Tamarind. Basically it's a pure homemade delicious fiery Red Curry made with some selected spices and Tamarind along with a perfect Onion Tomato base. Dry Coconut or Copra added in a little quantity gives it a nice flavour and nutty aroma. Dessicated Coconut also can be used in place of Copra. Tamarind gives a good mouthful of tanginess to the Curry which is the signature style. Infact it is left aside to taste it the next day which makes it extremely flavourful and delicious with the beautiful amalgamation of flavours that are infused overnight. You would fall in love with this amazing variation once you give it a try. Let's get on with the recipe straight away then. Enjoy Cooking with Zeen! #cookpadindia #newrecipe #everydaycooking #Andhra Chepala Pulusu or Fish Curry from Nellore district in Andhra State is a yummy variation of different types of Fish Curries made in the Country. Chepala means Fish and the Pulusu means Tamarind based Curry. It is a rich, creamy and above all a tangy variation made with an Onion Tomato base and Tamarind. Basically it's a pure homemade delicious fiery Red Curry made with some selected spices and Tamarind along with a perfect Onion Tomato base. Dry Coconut or Copra added in a little quantity gives it a nice flavour and nutty aroma. Dessicated Coconut also can be used in place of Copra. Tamarind gives a good mouthful of tanginess to the Curry which is the signature style. Infact it is left aside to taste it the next day which makes it extremely flavourful and delicious with the beautiful amalgamation of flavours that are infused overnight. You would fall in love with this amazing variation once you give it a try. Let's get on with the recipe straight away then. Enjoy Cooking with Zeen! Nellore Chepala Pulusu/Fish in Tamarind Gravy Share its first Cooksnap! #cookpadindia #newrecipe #everydaycooking #Andhra Chepala Pulusu or Fish Curry from Nellore district in Andhra State is a yummy variation of different types of Fish Curries made in the Country. Chepala means Fish and the Pulusu means Tamarind based Curry. It is a rich, creamy and above all a tangy variation made with an Onion Tomato base and Tamarind. Basically it's a pure homemade delicious fiery Red Curry made with some selected spices and Tamarind along with a perfect Onion Tomato base. Dry Coconut or Copra added in a little quantity gives it a nice flavour and nutty aroma. Dessicated Coconut also can be used in place of Copra. Tamarind gives a good mouthful of tanginess to the Curry which is the signature style. Infact it is left aside to taste it the next day which makes it extremely flavourful and delicious with the beautiful amalgamation of flavours that are infused overnight. You would fall in love with this amazing variation once you give it a try. Let's get on with the recipe straight away then. Enjoy Cooking with Zeen! #cookpadindia #newrecipe #everydaycooking #Andhra Chepala Pulusu or Fish Curry from Nellore district in Andhra State is a yummy variation of different types of Fish Curries made in the Country. Chepala means Fish and the Pulusu means Tamarind based Curry. It is a rich, creamy and above all a tangy variation made with an Onion Tomato base and Tamarind. Basically it's a pure homemade delicious fiery Red Curry made with some selected spices and Tamarind along with a perfect Onion Tomato base. Dry Coconut or Copra added in a little quantity gives it a nice flavour and nutty aroma. Dessicated Coconut also can be used in place of Copra. Tamarind gives a good mouthful of tanginess to the Curry which is the signature style. Infact it is left aside to taste it the next day which makes it extremely flavourful and delicious with the beautiful amalgamation of flavours that are infused overnight. You would fall in love with this amazing variation once you give it a try. Let's get on with the recipe straight away then. Enjoy Cooking with Zeen! Ingredients 35-40 minutes 5 servings 1 kg cut into pieces Rohu (Indian Carp) 1 tsp Turmeric powder 1.5 tsp Red Chilli powder 1.5 tsp Salt 4-5 tbsp Oil 1 tsp Mustard seeds 1/2 tsp Fenugreek seeds 10 leaves Curry leaves 1/4 tsp Asafoetida or Hing 2 sliced Onions 3-4 chopped Tomatoes 2-3 slit Green Chillies 1 tbsp Ginger-garlic paste 3-4 tbsp Tamarind paste (mix in some water to make a thick pulp) 300 ml Water 1 tsp Coriander powder 1 tsp Cumin powder 1/4 cup roasted and ground Coconut or Copra For the marination - 1/2 tsp Salt 1/2 tsp Turmeric powder 1 tbsp Red Chilli powder 2-3 tsp Eastern brand Fish Masala 1 kg cut into pieces Rohu (Indian Carp) 1 tsp Turmeric powder 1.5 tsp Red Chilli powder 1.5 tsp Salt 4-5 tbsp Oil 1 tsp Mustard seeds 1/2 tsp Fenugreek seeds 10 leaves Curry leaves 1/4 tsp Asafoetida or Hing 2 sliced Onions 3-4 chopped Tomatoes 2-3 slit Green Chillies 1 tbsp Ginger-garlic paste 3-4 tbsp Tamarind paste (mix in some water to make a thick pulp) 300 ml Water 1 tsp Coriander powder 1 tsp Cumin powder 1/4 cup roasted and ground Coconut or Copra For the marination - 1/2 tsp Salt 1/2 tsp Turmeric powder 1 tbsp Red Chilli powder 2-3 tsp Eastern brand Fish Masala Cooking Instructions 35-40 minutes 1 Marinate fish with turmeric, chilli powder and salt overnight in the fridge. 2 Heat oil on a low. Add mustard and fenugreek seeds, then curry leaves and asafoetida. Now add green chillies too and the chopped or sliced onions. 3 Saute onions until golden for a few minutes. Also don't forget to add ginger-garlic paste. Cook until fragrant. 4 Add tomatoes and cook until they soften and are mushy. Also add ground dry coconut or dessicated one so that it gets roasted well. 5 Add marinated fish pieces with coriander and cumin powders now once the tomatoes and the coconut gets cooked well. Gently combine. Pour tamarind pulp as well. 6 Pour water and simmer on a low heat until fish is cooked and flavours are released. 7 Adjust salt and serve hot with simple boiled Rice. Enjoy! 1 Marinate fish with turmeric, chilli powder and salt overnight in the fridge. 1 Marinate fish with turmeric, chilli powder and salt overnight in the fridge. 2 Heat oil on a low. Add mustard and fenugreek seeds, then curry leaves and asafoetida. Now add green chillies too and the chopped or sliced onions. 2 Heat oil on a low. Add mustard and fenugreek seeds, then curry leaves and asafoetida. Now add green chillies too and the chopped or sliced onions. 3 Saute onions until golden for a few minutes. Also don't forget to add ginger-garlic paste. Cook until fragrant. 3 Saute onions until golden for a few minutes. Also don't forget to add ginger-garlic paste. Cook until fragrant. 4 Add tomatoes and cook until they soften and are mushy. Also add ground dry coconut or dessicated one so that it gets roasted well. 4 Add tomatoes and cook until they soften and are mushy. Also add ground dry coconut or dessicated one so that it gets roasted well. 5 Add marinated fish pieces with coriander and cumin powders now once the tomatoes and the coconut gets cooked well. Gently combine. Pour tamarind pulp as well. 5 Add marinated fish pieces with coriander and cumin powders now once the tomatoes and the coconut gets cooked well. Gently combine. Pour tamarind pulp as well. 6 Pour water and simmer on a low heat until fish is cooked and flavours are released. 6 Pour water and simmer on a low heat until fish is cooked and flavours are released. 7 Adjust salt and serve hot with simple boiled Rice. Enjoy! 7 Adjust salt and serve hot with simple boiled Rice. Enjoy! Tips Marinating the fish overnight enhances the flavor, and adding tamarind pulp after sautéing the onion-tomato mix gives a rich tanginess. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 20, 2025 18:05 Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself. With Motherhood came the responsibilities as well and this was the turning point in my life. I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular. Comments (19) Similar Recipes Singaporean Fish Head Curry Singaporean Fish Head Curry #nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome. Bethica Das Fish curry (traditional style) Fish curry (traditional style) Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health JollyAbraham Goan fish curry Goan fish curry My family loves to eat fish and I enjoy making different types of fishes, be it a curry, salad & fish, fry fish, we absolutely love it, sharing my recipe of goan fish curry with you all #mycookbook Natasha Nagpal Rui maacher malai kofta(rohu fish ball curry) Rui maacher malai kofta(rohu fish ball curry) #goldenapron /post -20/ date : 16.7.19 The process of making Kofta curry or fried fish balls is a little bit time consuming and tricky but tastes heavenly and best enjoyed with a plate of steaming hot rice.But it can also be served with any Indian flat bread.Fried fish balls or koftas when dipped in a rich gravy is simply delicious and irresistible and a sure heat at parties. Kumkum Chatterjee Kottayam Fish Curry || Meen Mulakittathu Kottayam Fish Curry || Meen Mulakittathu This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa. SaranyaSenthil Red Indian gravy(North Indian red curry) Red Indian gravy(North Indian red curry) #curry A very basic and North India Prominent gravy which is used in variety of vegetables and any type of Indian curries like Paneer, Chole, Rajma, Dum Aloo , Mushrooms etc. This onion tomato gravy is really easy to make. For parties It can be made few days prior as it can be stored for 7-10 days when kept in refrigerator. Shikha Yashu Jethi Singaporean Fish Head Curry Singaporean Fish Head Curry #nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome. Bethica Das Singaporean Fish Head Curry Singaporean Fish Head Curry #nonindian - This is a very popular Singaporean style Fish Head curry cooked in coconut milk, tamarind water and along with some veggies thrown in. It is best enjoyed with plain steamed rice. I had the privilege of tasting this delicacy at Muthu's restaurant, Singapore, where it has originated. There are a lot of versions to this dish. It is prepared with lemon grass, kaffir lime leaves, chinese cabbage in the Chinese style and in the Malay version, prawn paste and galangal are added. But one thing is for sure, whatever way it is cooked it is just awesome. Bethica Das Fish curry (traditional style) Fish curry (traditional style) Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health JollyAbraham Fish curry (traditional style) Fish curry (traditional style) Fish curry otherwise known as fish vevichathu is a mouth watering side dish served with rice,chappthi,poori porotta etc. It is usually a very hot curry .But I have prepared this fish curry in a very simple method not very hot but tasty and delicious .I have used the pan made of clay for better taste of the curry and for better health JollyAbraham Goan fish curry Goan fish curry My family loves to eat fish and I enjoy making different types of fishes, be it a curry, salad & fish, fry fish, we absolutely love it, sharing my recipe of goan fish curry with you all #mycookbook Natasha Nagpal Goan fish curry Goan fish curry My family loves to eat fish and I enjoy making different types of fishes, be it a curry, salad & fish, fry fish, we absolutely love it, sharing my recipe of goan fish curry with you all #mycookbook Natasha Nagpal Rui maacher malai kofta(rohu fish ball curry) Rui maacher malai kofta(rohu fish ball curry) #goldenapron /post -20/ date : 16.7.19 The process of making Kofta curry or fried fish balls is a little bit time consuming and tricky but tastes heavenly and best enjoyed with a plate of steaming hot rice.But it can also be served with any Indian flat bread.Fried fish balls or koftas when dipped in a rich gravy is simply delicious and irresistible and a sure heat at parties. Kumkum Chatterjee Rui maacher malai kofta(rohu fish ball curry) Rui maacher malai kofta(rohu fish ball curry) #goldenapron /post -20/ date : 16.7.19 The process of making Kofta curry or fried fish balls is a little bit time consuming and tricky but tastes heavenly and best enjoyed with a plate of steaming hot rice.But it can also be served with any Indian flat bread.Fried fish balls or koftas when dipped in a rich gravy is simply delicious and irresistible and a sure heat at parties. Kumkum Chatterjee Kottayam Fish Curry || Meen Mulakittathu Kottayam Fish Curry || Meen Mulakittathu This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa. SaranyaSenthil Kottayam Fish Curry || Meen Mulakittathu Kottayam Fish Curry || Meen Mulakittathu This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa. SaranyaSenthil Red Indian gravy(North Indian red curry) Red Indian gravy(North Indian red curry) #curry A very basic and North India Prominent gravy which is used in variety of vegetables and any type of Indian curries like Paneer, Chole, Rajma, Dum Aloo , Mushrooms etc. This onion tomato gravy is really easy to make. For parties It can be made few days prior as it can be stored for 7-10 days when kept in refrigerator. Shikha Yashu Jethi Red Indian gravy(North Indian red curry) Red Indian gravy(North Indian red curry) #curry A very basic and North India Prominent gravy which is used in variety of vegetables and any type of Indian curries like Paneer, Chole, Rajma, Dum Aloo , Mushrooms etc. This onion tomato gravy is really easy to make. For parties It can be made few days prior as it can be stored for 7-10 days when kept in refrigerator. 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